Grilled chicken, peppers, black beans, and avocado atop rice for a vibrant lunch bowl.
# What You Need:
→ Chicken
01 - 1.1 lbs boneless, skinless chicken breasts, sliced into strips
02 - 2 tbsp olive oil
03 - 1 1/2 tsp chili powder
04 - 1 tsp ground cumin
05 - 1 tsp smoked paprika
06 - 1/2 tsp garlic powder
07 - 1/2 tsp onion powder
08 - 1/2 tsp salt
09 - 1/4 tsp freshly ground black pepper
10 - Juice of 1 lime
→ Vegetables
11 - 2 medium bell peppers (1 red, 1 yellow), sliced
12 - 1 medium red onion, sliced
13 - 1 tbsp olive oil
14 - Pinch of salt and freshly ground black pepper
→ Bowls
15 - 2 cups cooked brown rice (or white rice or quinoa)
16 - 1 cup canned black beans, drained and rinsed
17 - 1 cup cherry tomatoes, halved
18 - 1 avocado, sliced
19 - 1/4 cup fresh cilantro, chopped
20 - Lime wedges, for serving
# How to Cook:
01 - In a large bowl, combine chicken strips with 2 tablespoons olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, pepper, and lime juice. Toss thoroughly to coat. Let marinate for at least 10 minutes or refrigerate overnight for deeper flavor.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sliced bell peppers and red onion. Season with salt and pepper, then sauté until softened and slightly charred, approximately 5 to 7 minutes. Remove vegetables from skillet and set aside.
03 - Using the same skillet, add the marinated chicken strips. Cook for 5 to 7 minutes, stirring occasionally, until chicken is cooked through and has a light golden brown color. Remove from heat.
04 - Divide cooked rice evenly among four meal prep containers. Top evenly with sautéed peppers and onions, cooked chicken, black beans, and cherry tomatoes.
05 - Just before serving, garnish each bowl with sliced avocado and chopped fresh cilantro to maintain peak freshness.
06 - Serve with lime wedges on the side. Refrigerate prepared bowls for up to four days. Keep avocado and cilantro separate until ready to eat for best quality.
