Mexican Street-Style Chicken Rice Bowls

Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.

Mexican · 40 min · Chicken · gluten-free, dairy-free, high-protein

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Ingredients

• 4 pieces (about 1 lb) boneless, skinless chicken breasts
• 3/4 cup long-grain white rice
• 2 bell peppers (assorted colors)
• 1 red onion
• 2 garlic cloves
• 1 tbsp olive oil
• 1 lime
• 1/2 tsp ground cumin
• 1/2 tsp paprika
• 1/4 tsp dried oregano
• to taste salt
• to taste black pepper
• 1/4 cup fresh cilantro

Method (tap to check — screen stays awake)

1. Cook the rice: Rinse rice under cold water. In a pot, bring 3 cups of water to a boil, add rice with a pinch of salt, reduce heat, cover, and simmer for 15 minutes until tender.
2. Prepare the chicken: While rice cooks, cut chicken into bite-sized pieces. In a bowl, toss with cumin, paprika, oregano, salt, pepper, and 1 tablespoon of olive oil.
3. Cook the chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add chicken and cook for 8-10 minutes until browned and cooked through. Remove from skillet and set aside.
4. Sauté the vegetables: In the same skillet, add diced bell peppers and chopped red onion. Sauté for 5-7 minutes until softened. Add minced garlic and cook for another minute.
5. Combine ingredients: Return cooked chicken to the skillet with vegetables. Squeeze fresh lime juice over the mixture. Stir to combine and heat through.
6. Assemble bowls: Fluff the cooked rice with a fork. Divide rice into bowls, top with the chicken and vegetable mixture.
7. Garnish: Chop cilantro and sprinkle over each bowl. Serve immediately with extra lime wedges if desired.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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