Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow bell pepper
- 1 medium onion (yellow or red)
- 2 cups cooked rice (white or brown)
- 2 tablespoons olive oil
- Juice of 2 limes
- 1 tablespoon chili powder
- Salt and pepper to taste
Instructions
- In a bowl, whisk together lime juice, chili powder, salt, pepper, and olive oil. Add sliced chicken and marinate for at least 30 minutes.
- Heat a skillet over medium-high heat and cook marinated chicken for 5-7 minutes per side until cooked through. Let rest before slicing.
- In the same skillet, sauté sliced onions and bell peppers for about 5-6 minutes until tender-crisp.
- Prepare rice according to package instructions.
- Assemble by layering rice in bowls, adding sliced chicken and sautéed vegetables on top.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl (400g)
- Calories: 480
- Sugar: 3g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 70mg