Ingredients
Method
- In a large skillet, heat the olive oil over medium heat. Add the sliced chicken and season with chili powder, cumin, garlic powder, onion powder, paprika, salt, and pepper. Cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink.
- Add the sliced bell peppers and onion to the skillet. Sauté for an additional 5 minutes, or until the vegetables are tender. Stir in the corn and black beans, cooking for another 2-3 minutes until heated through.
- To assemble the bowls, divide the cooked rice among four bowls. Top each bowl with the chicken and vegetable mixture.
- Add slices of avocado and sprinkle with shredded cheddar cheese. Garnish with fresh cilantro and serve with lime wedges on the side.
Nutrition
Notes
- For a spicier kick, add diced jalapeños to the chicken mixture while cooking.
- You can also substitute quinoa or brown rice for a healthier grain option.