YOUR SOLIN GENERATED RECIPE
Smoky Chili-Lime Chicken Fajita Bowls
Sautéed chicken breast and vibrant bell peppers tossed in a zesty chili-lime seasoning, served over a bed of fluffy brown rice with creamy avocado.
INGREDIENTS
6 oz Chicken breast
0.25 tbsp Extra virgin olive oil
1 cup Bell peppers
0.5 cup Red onion
0.13 cup Cooked brown rice
0.13 whole Avocado
1 tbsp Lime juice
0.5 tsp Chili powder
0.25 tsp Ground cumin
0.25 tsp Smoked paprika
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh cilantro
PREPARATION
Slice the chicken breast into thin strips and toss them in a small bowl with the chili powder, cumin, smoked paprika, sea salt, and black pepper until evenly coated.
Heat the extra virgin olive oil in a large stainless steel or cast-iron skillet over medium-high heat.
Add the seasoned chicken to the skillet and sear for 5-6 minutes, stirring occasionally, until the chicken is golden brown and cooked through.
Remove the chicken from the pan and set it aside on a plate; add the sliced bell peppers and red onions to the same skillet.
Sauté the vegetables for 4-5 minutes until they are tender-crisp and have developed slight charred edges from the high heat.
Return the chicken to the skillet, drizzle with fresh lime juice, and toss in the chopped cilantro to combine all the flavors.
Assemble the bowl by placing the warm cooked brown rice at the base, topping it with the chicken and vegetable mixture, and finishing with fresh avocado slices.