# Ingredient List:
→ Chicken Marinade
01 - 1.1 lb boneless skinless chicken breasts, cut into thin strips
02 - 1 tbsp olive oil
03 - 1 tsp ground cumin
04 - 1 tsp smoked paprika
05 - 1 tsp chili powder
06 - ½ tsp garlic powder
07 - ½ tsp onion powder
08 - ½ tsp salt
09 - ¼ tsp black pepper
10 - Juice of ½ lime
→ Sautéed Vegetables
11 - 1 red bell pepper, thinly sliced
12 - 1 yellow bell pepper, thinly sliced
13 - 1 green bell pepper, thinly sliced
14 - 1 medium red onion, thinly sliced
15 - 1 tbsp olive oil
16 - Pinch of salt and pepper
→ Rice Base
17 - 1¼ cups long-grain white rice
18 - 2 cups water or chicken broth
19 - ½ tsp salt
→ Optional Toppings
20 - 1 avocado, sliced
21 - ½ cup shredded cheddar or Monterey Jack cheese
22 - ½ cup salsa or pico de gallo
23 - ⅓ cup sour cream or Greek yogurt
24 - Fresh cilantro leaves
25 - Lime wedges
# Steps:
01 - Rinse rice under cold water until water runs clear. Bring 2 cups water or chicken broth to a boil in a saucepan. Add rice and salt, cover tightly, reduce heat to low, and simmer for 15–18 minutes until liquid is absorbed and rice is tender. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
02 - Combine chicken strips with olive oil, ground cumin, smoked paprika, chili powder, garlic powder, onion powder, salt, black pepper, and fresh lime juice in a mixing bowl. Toss thoroughly to coat all pieces evenly. Let marinate at room temperature for at least 10 minutes, or refrigerate for up to 2 hours for deeper flavor.
03 - Heat a large skillet over medium-high heat until hot but not smoking. Add marinated chicken in a single layer, working in batches if necessary to avoid overcrowding. Cook for 6–8 minutes, stirring occasionally, until chicken is cooked through, lightly browned, and reaches an internal temperature of 165°F. Transfer to a plate and tent loosely with foil to keep warm.
04 - In the same skillet, add remaining olive oil over medium-high heat. Add sliced bell peppers and red onion. Season with a pinch of salt and pepper. Sauté for 5–7 minutes, stirring frequently, until vegetables are tender-crisp with slight char marks and onions begin to caramelize.
05 - Divide cooked rice evenly among four serving bowls. Arrange seasoned chicken strips and sautéed peppers and onions over the rice. Add desired toppings: fresh avocado slices, shredded cheese, salsa, sour cream, cilantro leaves, and lime wedges. Serve immediately while hot.
