Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
1.5 lbs boneless, skinless chicken breasts
2 bell peppers (red and green), sliced
1 large onion, sliced
2 tbsp olive oil
2 tsp chili powder
1 tsp paprika
1 tsp cumin
1 tsp garlic powder
Salt and pepper to taste
3 cups cooked rice (brown or white)
1 cup corn (canned or frozen)
1 can black beans, drained and rinsed
1 avocado, sliced
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)
Optional toppings: shredded cheese, sour cream, salsa
📦 **Storage**: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop with a splash of broth or milk. 🔥 **Reheating**: Reheat gently over low heat, stirring frequently. Add a splash of broth or milk if the sauce has thickened too much. Avoid boiling to prevent curdling. ⏰ **Make Ahead**: You can prepare the ingredients in advance and cook when ready to serve. 🍽️ **Serving**: This dish is complete on its own, but pairs well with a side salad or garlic bread. 🔄 **Substitutions**: Feel free to swap vegetables based on what you have on hand. Herbs can be substituted with dried versions (use 1/3 the amount).