Equipment
- Cast iron skillet
Ingredients
- 1 pound boneless skinless chicken breasts
- Juice of 4 lemons
- 1 tablespoon olive oil to marinate the chicken
- 2 teaspoon smoked paprika
- 1 teaspoon cumin powder
- 1 teaspoon garlic powder
- 1 teaspoon liquid smoke optional but delicious
- pinch salt & black pepper to taste
- 1 cup brown, cooked or white rice
- 2 bell peppers I like red for sweetness
- 2 onions
- 1 tablespoon olive oil to cook chicken and vegetables
- 1 can black beans drained and rinsed
- 1 avocado Hass
- 4 tablespoons Greek yogurt plain or sour cream
- 4 tablespoon pico de gallo
- .25 cups Fresh cilantro
- 8 Lime wedges
Instructions
- Marinate the chicken: Pat the chicken dry. In a bowl or zip-top bag, combine chicken, olive oil, lemon juice, liquid smoke, and spices. Marinate at least 30 minutes or overnight for deeper flavor
- Cook the rice: Prepare according to package directions.
- Prep the veggies: Slice the peppers and onions into strips.
- Cook the chicken: Heat a cast-iron skillet over medium-high. Add a drizzle of oil, then place the chicken in the pan. Cook 4–6 minutes per side until golden brown.
- Add the veggies: Once the chicken is seared, add the peppers and onions to the skillet. Cover, reduce heat, and cook about 15 minutes, or until the chicken reaches 165°F and the vegetables are tender. Remove from heat and let the chicken rest before slicing.
- Warm the beans: Drain and rinse the beans until the water runs clear to remove excess sodium. Warm them in a small pan.
- Assemble Your bowl: Layer rice, beans, veggies, and sliced chicken. Finish with avocado, Greek yogurt, pico de gallo, cilantro, and a squeeze of lime.
Nutrition
Calories: 528kcal | Carbohydrates: 56g | Protein: 34g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.02g | Cholesterol: 69mg | Sodium: 154mg | Potassium: 1110mg | Fiber: 9g | Sugar: 7g | Vitamin A: 2569IU | Vitamin C: 97mg | Calcium: 83mg | Iron: 3mg