Ingredients
Scale
- 3 tablespoons olive oil, divided, or avocado oil
- 1 1/2 tablespoons taco seasoning, or fajita seasoning
- Kosher salt and pepper, to taste
- 2 limes, divided
- 1 pound boneless skinless chicken breasts, cut into strips
- 2 bell peppers, any color, seeded and sliced
- 1 medium sweet onion, sliced
- 3-4 garlic cloves, finely chopped
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- 4 cups chopped romaine
- 2 cups cooked rice
- 1 cup shredded cheddar cheese
- 4 vine tomatoes, diced
- 1 large ripe avocado
- Juice of 1 lime
- ½ teaspoon cumin
- Kosher salt, to taste
Instructions
- Combine 1.5 tablespoons of olive oil, taco seasoning, a pinch of salt, and the juice of 1 lime in a bowl. Add the chicken strips and let them marinate for 15-30 minutes.
- In a heated pan over medium-high, cook the marinated chicken undisturbed for 4-5 minutes, then stir and continue cooking for 8-10 minutes until fully cooked. Remove the chicken and set aside.
- In the same pan, heat the remaining olive oil and sauté the sliced bell peppers and onion for 4-5 minutes. Stir in the chopped garlic, cumin, and smoked paprika, cooking for an additional minute. Mix in the cooked chicken.
- Mash the avocado in a bowl and mix with lime juice, cumin, and a pinch of salt and pepper.
- To assemble, divide the chopped romaine and cooked rice among 4 bowls. Top with diced tomatoes and a drizzle of lime juice, seasoning with salt and pepper.
- Finish by topping the bowls with the chicken mixture, mashed avocado, and shredded cheddar cheese.
Notes
Feel free to use your favorite type of cheese as a topping.
For extra flavor, marinate the chicken longer if possible.
Nutrition
- Serving Size: 1 bowl
- Calories: 570
- Sugar: 4g
- Sodium: 800mg
- Fat: 34g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 95mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.