By Claire DiMaggio
Preheat the oven to 200°C (390°F). Line a baking tray with parchment paper.
Slice the bell peppers and onion. Place them on the prepared baking tray. Drizzle with 1 tbsp olive oil, season with salt and pepper, and toss to coat evenly. Roast in the oven for 15-20 minutes or until tender and slightly charred.
While the vegetables are roasting, cut the chicken breasts into thin strips. In a large bowl, combine the chicken strips with 1 tbsp olive oil, chili powder, ground cumin, and a pinch of salt and pepper. Toss until the chicken is well coated.
Heat a large skillet over medium-high heat. Add the marinated chicken strips and cook for 6-7 minutes or until the chicken is cooked through and golden brown.
In a separate small pot, heat the black beans over low heat until warmed through.
Once the vegetables are done roasting and the chicken is cooked, it's time to assemble the bowls. Divide the cooked brown rice, roasted vegetables, and black beans evenly among four bowls.
Top each bowl with cooked chicken strips, sliced avocado, and a squeeze of lime juice. Garnish with fresh cilantro if using. Season with additional salt and pepper to taste.
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This Main Course Mexican Healthy recipe is ready in 35 minutes and features boneless skinless chicken breasts, cooked brown rice, black beans and other delicious ingredients. Contains 550 calories total.
Preheat the oven to 200°C (390°F). Line a baking tray with parchment paper.
Slice the bell peppers and onion. Place them on the prepared baking tray. Drizzle with 1 tbsp olive oil, season with salt and pepper, and toss to coat evenly. Roast in the oven for 15-20 minutes or until tender and slightly charred.
While the vegetables are roasting, cut the chicken breasts into thin strips. In a large bowl, combine the chicken strips with 1 tbsp olive oil, chili powder, ground cumin, and a pinch of salt and pepper. Toss until the chicken is well coated.
Heat a large skillet over medium-high heat. Add the marinated chicken strips and cook for 6-7 minutes or until the chicken is cooked through and golden brown.
In a separate small pot, heat the black beans over low heat until warmed through.
Once the vegetables are done roasting and the chicken is cooked, it's time to assemble the bowls. Divide the cooked brown rice, roasted vegetables, and black beans evenly among four bowls.
Top each bowl with cooked chicken strips, sliced avocado, and a squeeze of lime juice. Garnish with fresh cilantro if using. Season with additional salt and pepper to taste.
Calories per Serving: 550
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