# Components:
→ For the Chicken
01 - 1.1 lbs boneless, skinless chicken breasts, cut into thin strips
02 - 1 tbsp olive oil
03 - 1 tsp ground cumin
04 - 1 tsp smoked paprika
05 - 1 tsp chili powder
06 - ½ tsp garlic powder
07 - ½ tsp onion powder
08 - ½ tsp salt
09 - ¼ tsp black pepper
10 - Juice of ½ lime
→ For the Vegetables
11 - 1 red bell pepper, thinly sliced
12 - 1 yellow bell pepper, thinly sliced
13 - 1 green bell pepper, thinly sliced
14 - 1 medium red onion, thinly sliced
15 - 1 tbsp olive oil
16 - Pinch of salt and pepper
→ For the Rice
17 - 1¼ cups long-grain rice (white or brown)
18 - 2 cups water or chicken broth
19 - ½ tsp salt
→ Toppings
20 - 1 avocado, sliced
21 - ½ cup shredded cheddar or Monterey Jack cheese
22 - ½ cup salsa or pico de gallo
23 - ⅓ cup sour cream or Greek yogurt
24 - Fresh cilantro leaves
25 - Lime wedges
# Steps:
01 - Rinse the rice under cold water. In a saucepan, bring 2 cups water or chicken broth to a boil. Add rice and salt, cover, reduce heat, and simmer for 15–18 minutes (white rice) or 35–40 minutes (brown rice) until tender. Fluff with a fork and set aside.
02 - In a bowl, toss chicken strips with olive oil, cumin, smoked paprika, chili powder, garlic powder, onion powder, salt, black pepper, and lime juice. Let marinate for at least 10 minutes.
03 - Heat a large skillet over medium-high heat. Add marinated chicken and cook, stirring occasionally, until cooked through and lightly browned, about 6–8 minutes. Transfer to a plate and keep warm.
04 - In the same skillet, add olive oil. Add bell peppers and onion. Sprinkle with a pinch of salt and pepper. Sauté until vegetables are tender-crisp and slightly charred, about 5–7 minutes.
05 - Divide the cooked rice among four bowls. Top each with chicken strips and sautéed vegetables. Add desired toppings: avocado, cheese, salsa, sour cream, cilantro, and lime wedges.
