Mexican Flavor Bowl (Print Version)
# Ingredients:
→ Veggie Mix
01 -
A couple of bell peppers (any color), sliced up
02 -
One onion, cut into slices
03 -
Two spoonfuls of olive oil
04 -
A pinch of salt, about ½ teaspoon
→ Chicken Strips
05 -
About 1 ½ pounds of chicken tenders
06 -
One tablespoon of oil (like olive oil)
07 -
2 teaspoons of chili powder
08 -
1 teaspoon smoked paprika for an earthy flavor
09 -
1 teaspoon ground cumin
10 -
1 teaspoon of oregano
11 -
1 teaspoon regular salt
12 -
½ teaspoon garlic powder
13 -
½ teaspoon onion powder
→ Lime Cilantro Rice
14 -
Cooked white rice, 3 cups (from 1 cup uncooked)
15 -
Juice squeezed from half a lime
16 -
A couple of tablespoons of freshly chopped cilantro
→ Toppings
17 -
Handfuls of lettuce, about 6 cups
18 -
Some sour cream for serving
19 -
Two avocados, smashed up
# Instructions:
01 -
Warm up two tablespoons of olive oil in a big pan over medium-high heat. Toss in sliced peppers and onion, stir it around until it softens. Sprinkle ½ teaspoon salt on top as they finish.
02 -
Heat a different skillet with a tablespoon of olive oil. Lay the chicken in and let it cook, turning now and then, until it's golden and cooked all the way through.
03 -
Dust the chicken with your spice mix (chili, paprika, cumin, oregano, garlic powder, onion powder, and salt). Let it sit for a couple more minutes to soak up the flavors.
04 -
Prepare rice per usual cooking instructions. Once it's done, mix with lime juice and chopped cilantro to wake it up with fresh flavor.
05 -
In your bowl, layer some lettuce at the bottom. Follow with cilantro-lime rice. Add chicken, then toss in your cooked veggies. Finish with smashed avocado and sour cream on top!
# Notes:
01 -
Want it spicy? Add more chili powder or slices of jalapeños.
02 -
Healthier option? Use quinoa or brown rice instead.
03 -
Short on time? Prep the ingredients earlier, so they're ready to go.
04 -
Switch things up — maybe throw in black beans, corn, or even your favorite toppings.