Description
A quick and flavorful weeknight meal featuring tender pan-fried chicken, vibrant peppers and onions, fluffy rice, and zesty chipotle aioli. Perfect for families or meal prepping, this customizable bowl combines Tex-Mex flair with hassle-free preparation.
Ingredients
Chicken breast (2 cups, sliced into strips)
Bell peppers (1 cup, sliced, mixed colors)
Onion (1 cup, sliced)
Cooked rice (2 cups, long-grain white or brown)
Olive oil (2 tablespoons)
Ground cumin (1 teaspoon)
Chili powder (1 teaspoon)
Garlic powder (½ teaspoon)
Salt (to taste)
Chipotle aioli (store-bought or homemade with mayonnaise, adobo sauce, lime juice, and garlic)
Optional toppings: Avocado slices, cilantro, lime wedges, black beans, corn
Instructions
1. Heat olive oil in a skillet over medium heat. Add chicken strips and cook until golden brown and cooked through (7-8 minutes). Set aside.
2. In the same skillet, sauté onions and peppers until tender and slightly caramelized (5-6 minutes). Mix in cumin, chili powder, and garlic powder; season with salt.
3. Warm rice in a separate pan.
4. Layer rice into bowls, top with chicken, peppers/onion, and dollops of chipotle aioli. Add optional toppings as desired.
Notes
Use non-alcoholic adobo sauce for chipotle aioli if preferred. Store leftovers in airtight containers for up to 3 days. Substitute quinoa for rice for a low-carb option. Adjust spice level by adding more or less chipotle.
- Prep Time: 10
- Cook Time: 25
- Category: Dinner
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 240mg
- Fat: 20g
- Saturated Fat: 6g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 90mg