Chicken Rice Bowl (Print Version)
# Ingredients:
→ Veggie Mixture
01 -
½ tsp salt
02 -
1 medium onion, thinly sliced
03 -
2 bell peppers, thin strips
04 -
Two tablespoons of olive oil
→ Seasoned Chicken
05 -
A pound and a half of chicken tenders
06 -
1 tablespoon oil
07 -
2 teaspoons of mild chili powder
08 -
1 teaspoon of sweet smoked paprika
09 -
1 teaspoon cumin powder
10 -
Table salt - 1 teaspoon
11 -
1 teaspoon oregano leaves, dried
12 -
½ teaspoon granulated garlic
13 -
½ teaspoon onion granules
→ Flavored Rice
14 -
3 cups of steamed white rice (made from 1 cup uncooked)
15 -
Juice squeezed from half a lime
16 -
Chopped cilantro - 2 tablespoons
→ For Toppings
17 -
6 loosely packed cups of lettuce
18 -
Creamy sour cream
19 -
2 avocados, mashed
# Instructions:
01 -
Drizzle 2 tablespoons of olive oil into a hot large skillet over medium-high heat. Toss in the sliced onion and bell peppers. Cook until softened, then sprinkle with ½ teaspoon salt.
02 -
In another skillet, warm up 1 tablespoon of oil. Add the chicken tenders and cook, flipping occasionally, until they're fully browned and cooked through.
03 -
After cooking, coat the chicken in a mix of chili powder, paprika, cumin, oregano, salt, garlic powder, and onion powder. Let it cook for another 2 minutes to soak up the flavors.
04 -
Follow the package to cook white rice. Stir the finished rice with lime juice and finely chopped cilantro.
05 -
Layer a bed of greens in your bowl. Add some cilantro-lime rice, top with spiced chicken, sautéed onions and peppers, sour cream, and the mashed avocado.
# Notes:
01 -
Want extra spice? Add jalapeño slices or sprinkle a touch more chili powder.
02 -
Swap in quinoa or brown rice if you'd like a healthier choice.
03 -
You can make parts of this meal ahead of time, so dinner's ready fast later.
04 -
Feel free to make it your own by adding things like black beans, corn, or different toppings.