Grilled chicken and peppers combined with black beans, rice, and avocado in balanced bowls for easy lunches.
# What You'll Need:
→ Chicken
01 - 1.1 lbs boneless, skinless chicken breasts, sliced into strips
02 - 2 tbsp olive oil
03 - 1 1/2 tsp chili powder
04 - 1 tsp ground cumin
05 - 1 tsp smoked paprika
06 - 1/2 tsp garlic powder
07 - 1/2 tsp onion powder
08 - 1/2 tsp salt
09 - 1/4 tsp 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 tbsp olive oil
14 - Pinch of salt and 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 - 1/4 cup fresh cilantro, chopped
20 - Lime wedges, for serving
# How to Make:
01 - Combine chicken strips with 2 tbsp olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, pepper, and lime juice in a large bowl. Toss thoroughly to coat and let marinate at least 10 minutes or refrigerate overnight.
02 - Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add sliced bell peppers and red onion, season with salt and pepper, and cook until softened and slightly charred, about 5 to 7 minutes. Remove from skillet and set aside.
03 - In the same skillet, add the marinated chicken strips and cook for 5 to 7 minutes, stirring occasionally, until fully cooked and lightly browned. Remove from heat.
04 - Divide cooked brown rice evenly among four containers. Layer sautéed peppers and onions, cooked chicken, black beans, and cherry tomatoes on top.
05 - Add sliced avocado and chopped cilantro just before serving to preserve freshness. Serve with lime wedges. Refrigerate for up to 4 days; keep avocado and cilantro separate until ready to eat.
