Ingredients
Scale
1 1/2 pounds chicken breast (pounded to 1/4 inch)
2 tablespoons olive oil
1 teaspoon salt
1 1/4 teaspoon garlic powder
1 1/4 teaspoon cumin
1 teaspoon brown sugar
1 teaspoon oregano
1 1/2 teaspoons chili powder
3 teaspoons paprika
1 tablespoon tapioca starch
3 bell peppers (any color, sliced)
1/2 large red onion (sliced)
2 cups cilantro lime rice
1 can black beans (drained and rinsed)
2 cups chopped lettuce
1/2 cup pico de gallo
1/2 cup chipotle aioli
Instructions
- Pound the chicken breasts to an even thickness of about 1/4 to 1/2 inch.
- In a small bowl, whisk together the salt, garlic powder, cumin, brown sugar, oregano, chili powder, paprika, and tapioca starch.
- Thoroughly coat the chicken breasts with the spice mixture on all sides.
- Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken and cook for 4-5 minutes per side until fully cooked reaching an internal temperature of 165F.
- Remove chicken to a plate, let rest for 3 minutes, then slice into strips.
- In the same skillet, add the sliced onions and peppers. Saute for 7-8 minutes until golden brown and tender.
- Return the chicken strips to the skillet and toss for 1-2 minutes to combine flavors.
- Assemble bowls by layering rice and lettuce, then topping with the chicken-pepper mix, black beans, pico de gallo, and a drizzle of chipotle aioli.
Notes
- Substitutions: Use cauliflower rice for a low-carb version.
- Storage: Store components separately in the fridge for up to 4 days.
- Variations: Excellent with fresh guacamole or cilantro lime crema.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: High-Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 501 kcal
- Sugar: 7 g
- Fat: 12 g
- Carbohydrates: 46 g
- Fiber: 9 g
- Protein: 45 g