YOUR SOLIN GENERATED RECIPE
Chicken Fajita Fiesta Bowl
Sizzling chicken breast and colorful bell peppers sautéed with aromatic spices, served over fluffy brown rice with a creamy avocado garnish.
INGREDIENTS
5 oz chicken breast
0.5 cup cooked brown rice
0.5 cup red bell pepper
0.5 cup green bell pepper
0.25 cup red onion
1 tsp extra virgin olive oil
0.25 whole avocado
0.5 tsp chili powder
0.25 tsp ground cumin
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh lime juice
1 tbsp fresh cilantro
PREPARATION
Slice the chicken breast into thin, even strips and place them in a bowl.
Toss the chicken with the chili powder, ground cumin, garlic powder, sea salt, and black pepper until well coated.
Heat the olive oil in a large cast-iron skillet or non-stick pan over medium-high heat.
Add the chicken strips to the skillet and sear until golden brown and cooked through, approximately 5 to 7 minutes, then remove from the pan and set aside.
In the same skillet, add the sliced red bell pepper, green bell pepper, and red onion, sautéing for 4 to 5 minutes until tender-crisp and slightly charred.
Return the chicken to the skillet and drizzle with fresh lime juice, tossing everything together to combine the flavors.
To assemble, place the warm cooked brown rice in a bowl and top with the chicken and vegetable mixture.
Finish the bowl with sliced avocado and a sprinkle of fresh cilantro before serving.