Ingredients
Scale
- 1.5 lb chicken breasts, sliced into strips against the grain
- 3 bell peppers, multicolor sliced into thin strips
- 1 large yellow onion, sliced thinly
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1.5 tbsp chili powder
- 1 tbsp smoked paprika
- 2 tsp cumin
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/4 tsp cayenne powder
- 1/2 tsp oregano
- 1 tsp salt
- 1/2 tsp pepper
- 2 cups rice, uncooked
- toppings: guacamole, pico de gallo, cilantro
- 1/2 cup 4% plain greek yogurt
- 2 tbsp mayo
- juice of 1 large lime
- 1 clove garlic, minced
- 1/2 tsp salt
- 1/4 tsp onion powder
- 1/4 cup chopped cilantro
Instructions
- Preheat the oven to 425°F and prepare a baking sheet with nonstick spray.
- In a large bowl, combine sliced chicken, peppers, onion, minced garlic, and olive oil; toss well to coat.
- In a separate bowl, mix together chili powder, smoked paprika, cumin, onion powder, garlic powder, cayenne, oregano, salt, and pepper, then sprinkle over the chicken mixture and toss.
- Spread the chicken and vegetable mixture on the baking sheet and bake for 18-22 minutes, or until the chicken reaches an internal temperature of 160°F.
- Cook rice as directed on the package.
- Combine all crema ingredients in a bowl until smooth and well mixed.
- Assemble the bowls with a base of rice, topped with chicken, peppers, and your choice of toppings. Drizzle with the crema and add extra cilantro.
Notes
Feel free to customize your toppings based on your preference.
For a spicy kick, add more cayenne powder to the chicken mixture.
This dish can be easily meal-prepped for quick lunches during the week.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 580mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 70mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.