# What You Need:
→ Chicken
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
→ 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 black pepper
→ Rice
17 - 1¼ cup long-grain rice (white or brown)
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
# Step-by-Step Guide:
01 - Rinse rice under cold running water. Bring 2 cups water or chicken broth to a boil in a medium saucepan. Add rice and salt, cover and reduce heat to a simmer. Cook white rice for 15–18 minutes or brown rice for 35–40 minutes until tender. Fluff with a fork and set aside.
02 - In a bowl, combine chicken strips with olive oil, cumin, smoked paprika, chili powder, garlic powder, onion powder, salt, black pepper, and lime juice. Toss well to coat and let marinate for at least 10 minutes.
03 - Heat a large skillet over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until fully cooked and lightly browned, about 6–8 minutes. Remove from skillet and keep warm.
04 - In the same skillet, add olive oil. Add bell peppers and red onion. Season with a pinch of salt and pepper. Sauté until vegetables are tender-crisp with slight charring, about 5–7 minutes.
05 - Divide cooked rice evenly among four bowls. Top each with chicken strips and sautéed vegetables. Add optional toppings such as avocado, cheese, salsa, sour cream, cilantro, and lime wedges as desired.
06 - Serve immediately to enjoy the vibrant flavors.
