# What You'll Need:
→ Chicken
01 - 1.1 lbs boneless, skinless chicken breasts, sliced into strips
02 - 2 tbsp olive oil
03 - 1 ½ tsp chili powder
04 - 1 tsp ground cumin
05 - 1 tsp smoked paprika
06 - ½ tsp garlic powder
07 - ½ tsp onion powder
08 - ½ tsp salt
09 - ¼ 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 black pepper
→ Bowls
15 - 2 cups cooked brown rice (or substitute with white rice or quinoa)
16 - 1 cup canned black beans, drained and rinsed
17 - 1 cup cherry tomatoes, halved
18 - 1 avocado, sliced
19 - ¼ cup fresh cilantro, chopped
20 - Lime wedges, for serving
# How to Make It:
01 - Combine chicken strips, 2 tablespoons olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and lime juice in a large bowl. Toss well to coat. Let marinate for at least 10 minutes or refrigerate overnight.
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 black pepper, and sauté for 5 to 7 minutes until softened and lightly charred. Remove from skillet and set aside.
03 - In the same skillet, cook the marinated chicken over medium-high heat for 5 to 7 minutes, stirring occasionally, until cooked through and lightly browned. Remove from heat.
04 - Distribute cooked brown rice evenly into four containers. Layer with sautéed peppers and onions, cooked chicken, black beans, and cherry tomatoes.
05 - Top each bowl with sliced avocado and chopped cilantro just before serving to preserve freshness. Serve with lime wedges.
06 - Refrigerate prepared bowls for up to 4 days. Keep avocado and cilantro separate until ready to eat for best quality.
