Name: Chicken Taco Rice Bowl
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.5 cup cooked brown rice; 0.5 cup bell pepper; 0.25 cup red onion; 1 tsp extra virgin olive oil; 0.5 tsp chili powder; 0.25 tsp ground cumin; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.13 tsp black pepper; 2 tbsp salsa; 0.13 whole avocado; 1 tbsp fresh cilantro; 1 tsp lime juice

Nutrition

Per serving

493 calories

Protein: 49g; 39% of calories
Carbs: 41g; 33% of calories
Fat: 16g; 28% of calories

Instructions

Prep 10 min · Cook 15 min

Dice the chicken breast into one-inch pieces and place them in a medium bowl.
Whisk together the chili powder, cumin, garlic powder, sea salt, and black pepper in a small ramekin.
Sprinkle the spice mixture over the chicken and toss until every piece is thoroughly coated.
Heat the olive oil in a large non-stick skillet over medium-high heat until shimmering.
Add the seasoned chicken to the skillet and sauté for 6 minutes until golden and cooked through.
Toss in the sliced bell peppers and red onions, cooking for another 4 minutes until they are tender-crisp.
Warm the pre-cooked brown rice in a separate pan or microwave until steaming.
Divide the rice into a bowl and top with the hot chicken and vegetable mixture.
Finish the bowl with a dollop of salsa, diced avocado, fresh cilantro, and a squeeze of lime juice.

Nutrition

Ingredients

Instructions

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