Ingredients:

  • 2 lbs boneless skinless chicken breast, thinly sliced into strips
  • 2 tbsp olive oil
  • 1 tbsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp olive oil
  • 3 large bell peppers, sliced into strips
  • 1 large white onion, sliced
  • ½ tsp salt
  • ¼ tsp black pepper
  • 3 cups cooked brown rice
  • 1 lime, juiced
  • 2 tbsp cilantro, chopped
  • 1 cup plain Greek yogurt
  • 1 tbsp lime juice
  • 1 clove garlic, minced
  • 2 medium avocados, diced
  • 1 cup cherry tomatoes, halved

Instructions:

  1. In a medium bowl, toss the sliced chicken breast with 2 tbsp olive oil, chili powder, smoked paprika, garlic powder, onion powder, salt, and pepper until evenly coated.
  2. Heat a skillet over medium-high heat. Add chicken in a single layer (working in batches if needed) and cook for 3-5 minutes per side until charred and the internal temperature reaches 165°F (74°C). Remove and set aside.
  3. In the same pan, add 1 tbsp olive oil and sauté the sliced bell peppers and onions for 5-7 minutes until tender-crisp with blackened charred edges. Season with salt and pepper during the last minute.
  4. Toss cooked brown rice with lime juice and chopped cilantro. Divide the rice evenly among 5 bowls.
  5. Top each bowl with a portion of chicken and charred vegetables. Garnish with diced avocado, halved cherry tomatoes, and a drizzle of Greek yogurt mixed with lime juice and minced garlic.