A vibrant and customizable bowl with seasoned chicken, sautéed peppers and onions, black beans, corn, and fresh toppings over cilantro lime rice.
20 min prep
25 min cook
4 servings
580 kcal/serving
Ingredients
1 lb boneless skinless chicken breasts, sliced into strips
2 tbsp olive oil, divided
2 tsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper
1 large red bell pepper, sliced
1 large green bell pepper, sliced
1 large onion, sliced
1 cup long-grain white rice
2 cups water
1/4 cup fresh lime juice
1/4 cup chopped fresh cilantro
1 can (15 oz) black beans, drained and rinsed
1 cup frozen corn, thawed
1/2 cup sour cream
1/2 cup salsa
1 avocado, sliced
1/4 cup chopped fresh cilantro for garnish
Instructions
In a bowl, mix chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Add chicken strips and 1 tbsp olive oil; toss to coat. Let marinate 10 minutes.
Meanwhile, cook rice: In a saucepan, bring 2 cups water and rice to a boil. Reduce heat, cover, and simmer 15 minutes until tender. Remove from heat, fluff with fork, and stir in lime juice and 1/4 cup cilantro. Keep covered.
In a large skillet, heat remaining 1 tbsp olive oil over medium-high heat. Add chicken strips in a single layer; cook 5-6 minutes, turning once, until browned and cooked through. Transfer to a plate.
In the same skillet, add bell peppers and onion. Sauté 5-7 minutes until tender and lightly charred.
Warm black beans and corn in a small saucepan or microwave.
Assemble bowls: Divide cilantro lime rice among 4 bowls. Top with chicken, peppers and onions, black beans, and corn. Add dollops of sour cream and salsa, avocado slices, and garnish with cilantro.
Tips
For extra heat, add a sliced jalapeño to the peppers and onions.
Substitute chicken with shrimp or steak for variety.
Store leftovers separately and reheat components individually.