Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, sliced into strips
- 1 tablespoon olive oil
- 1 large bell pepper (any color), sliced
- 1 large onion, sliced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
- Cooked rice or quinoa for serving
- Optional toppings: avocado, salsa, cilantro, lime wedges
Instructions
- In a large bowl, toss the chicken strips with olive oil, chili powder, cumin, paprika, garlic powder, salt, and pepper until evenly coated.
- Heat a large skillet or cast-iron pan over medium-high heat. Add the chicken and cook for 5-7 minutes, or until cooked through and slightly browned. Remove chicken from the skillet and set aside.
- Add the sliced bell pepper and onion to the same skillet. Cook for 5-7 minutes, stirring occasionally, until softened and slightly charred.
- Return the cooked chicken to the skillet with the vegetables. Stir to combine and heat through for 1-2 minutes.
- Divide cooked rice or quinoa among bowls. Top with the chicken and vegetable mixture.
- Serve with your favorite toppings like avocado, salsa, cilantro, and lime wedges.
Notes
- For a spicier kick, add a pinch of cayenne pepper to the seasoning mix.
- Prepare the chicken and vegetable mixture ahead of time for quick meal prep.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Mexican
- Diet: Low Calorie
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg