YOUR SOLIN GENERATED RECIPE
Chicken Fajita Bowl with Roasted Peppers
Sautéed chicken breast and charred bell peppers served over a bed of fluffy brown rice with a creamy avocado garnish and a zesty squeeze of lime.
INGREDIENTS
5 oz chicken breast
0.5 cup bell peppers
0.25 cup red onion
0.25 cup brown rice
0.25 whole avocado
1 tsp olive oil
0.5 tsp chili powder
0.25 tsp cumin
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
0.5 whole lime
PREPARATION
Slice the chicken breast into thin strips and season evenly with chili powder, cumin, garlic powder, sea salt, and black pepper.
Heat the olive oil in a large cast-iron skillet over medium-high heat until shimmering.
Add the chicken strips to the skillet and cook for 6-8 minutes, turning occasionally, until golden brown and cooked through.
Remove the chicken from the skillet and set aside, then add the sliced bell peppers and onions to the same pan.
Sauté the vegetables for 5 minutes until they are tender and have developed a dark, smoky char.
Place the cooked brown rice in the bottom of a bowl and top with the sautéed chicken and charred vegetables.
Garnish with fresh avocado slices and serve with a squeeze of lime juice for brightness.