By Claire DiMaggio
Slice the bell peppers and onion into thin strips.
In a large mixing bowl, combine 2 tablespoons of olive oil, 2 teaspoons of ground cumin, 2 teaspoons of chili powder, salt, and pepper. Add the sliced bell peppers, onion, and chicken breasts to the bowl, making sure everything is well coated with the seasoning.
Heat a large skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from the skillet and let it rest for 5 minutes before slicing.
In the same skillet, add the bell peppers and onion and sauté for about 5-7 minutes, or until softened and slightly charred.
Slice the rested chicken breasts into strips.
To assemble the bowls, divide the cooked brown rice and black beans evenly into four bowls.
Top each bowl with sliced chicken, sautéed peppers and onions, and slices of avocado.
Squeeze fresh lime juice over each bowl and garnish with chopped fresh cilantro. Season with additional salt and pepper if desired.
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By Claire DiMaggio
This Main Course Chicken Healthy Mexican recipe is ready in 40 minutes and features Boneless skinless chicken breasts, Bell peppers, Large onion and other delicious ingredients. Contains 590 calories total.
Slice the bell peppers and onion into thin strips.
In a large mixing bowl, combine 2 tablespoons of olive oil, 2 teaspoons of ground cumin, 2 teaspoons of chili powder, salt, and pepper. Add the sliced bell peppers, onion, and chicken breasts to the bowl, making sure everything is well coated with the seasoning.
Heat a large skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from the skillet and let it rest for 5 minutes before slicing.
In the same skillet, add the bell peppers and onion and sauté for about 5-7 minutes, or until softened and slightly charred.
Slice the rested chicken breasts into strips.
To assemble the bowls, divide the cooked brown rice and black beans evenly into four bowls.
Top each bowl with sliced chicken, sautéed peppers and onions, and slices of avocado.
Squeeze fresh lime juice over each bowl and garnish with chopped fresh cilantro. Season with additional salt and pepper if desired.
Calories per Serving: 590
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