By Claire DiMaggio
Slice the chicken breasts into thin strips.
Slice the bell peppers and onion into thin strips.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
Add the chicken strips to the skillet, season with salt, pepper, cumin, and chili powder. Cook until the chicken is browned and cooked through, about 7-10 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the sliced bell peppers and onion until they are softened and slightly charred, about 5-7 minutes.
Add the cooked brown rice and black beans to the skillet. Stir well to combine all ingredients and heat them through for about 3-4 minutes.
Halve and pit the avocados, then slice them into thin segments.
Slice the lime into wedges.
Assemble the bowls: start with a bed of the cooked rice and bean mixture, top with chicken strips, and then add sautéed peppers and onions. Garnish each bowl with fresh cilantro and avocado slices.
Serve each bowl with a lime wedge on the side for an added citrus kick.
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This Dinner Mexican Gluten-Free recipe is ready in 45 minutes and features Boneless skinless chicken breasts, Bell peppers (mixed colors), Large onion and other delicious ingredients. Contains 550 calories total.
Slice the chicken breasts into thin strips.
Slice the bell peppers and onion into thin strips.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
Add the chicken strips to the skillet, season with salt, pepper, cumin, and chili powder. Cook until the chicken is browned and cooked through, about 7-10 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the sliced bell peppers and onion until they are softened and slightly charred, about 5-7 minutes.
Add the cooked brown rice and black beans to the skillet. Stir well to combine all ingredients and heat them through for about 3-4 minutes.
Halve and pit the avocados, then slice them into thin segments.
Slice the lime into wedges.
Assemble the bowls: start with a bed of the cooked rice and bean mixture, top with chicken strips, and then add sautéed peppers and onions. Garnish each bowl with fresh cilantro and avocado slices.
Serve each bowl with a lime wedge on the side for an added citrus kick.
Calories per Serving: 550
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