Grilled chicken with peppers, onions, black beans, and avocado over rice for a quick, healthy meal.
# What You'll Need:
→ Chicken
01 - 1.1 lbs boneless, skinless chicken breasts, sliced into strips
02 - 2 tablespoons olive oil
03 - 1 ½ teaspoons chili powder
04 - 1 teaspoon ground cumin
05 - 1 teaspoon smoked paprika
06 - ½ teaspoon garlic powder
07 - ½ teaspoon onion powder
08 - ½ teaspoon salt
09 - ¼ teaspoon freshly ground black pepper
10 - Juice of 1 lime
→ Vegetables
11 - 2 medium bell peppers (1 red, 1 yellow), sliced
12 - 1 medium red onion, sliced
13 - 1 tablespoon olive oil
14 - Pinch of salt and black pepper
→ Bowls
15 - 2 cups cooked brown rice
16 - 1 cup canned black beans, drained and rinsed
17 - 1 cup cherry tomatoes, halved
18 - 1 avocado, sliced
19 - ¼ cup fresh cilantro, chopped
20 - Lime wedges for serving
# How-To Steps:
01 - In a large bowl, combine chicken strips, 2 tablespoons olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, pepper, and lime juice. Toss thoroughly to coat. Allow to marinate for a minimum of 10 minutes or refrigerate overnight.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sliced bell peppers and red onion, sprinkle with salt and pepper, and cook until softened and slightly charred, approximately 5 to 7 minutes. Remove from skillet and set aside.
03 - In the same skillet, add the marinated chicken strips. Cook, stirring occasionally, for 5 to 7 minutes until the chicken is fully cooked and lightly browned. Remove from heat.
04 - Divide the cooked brown rice evenly among four meal prep containers. Layer with sautéed peppers and onions, cooked chicken, black beans, and halved cherry tomatoes.
05 - Top each portion with sliced avocado and chopped cilantro immediately before serving to preserve freshness.
06 - Serve bowls with lime wedges. Store refrigerated for up to four days. Keep avocado and cilantro separate until ready to eat for optimal flavor and texture.
