Ingredients:

  • 1.5 lb boneless, skinless chicken breasts, sliced into thin strips
  • 3 bell peppers, sliced into strips
  • 1 medium yellow onion, thinly sliced
  • 2 tbsp olive oil
  • 2 tsp chili powder
  • 2 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups cooked white or brown rice
  • 1 cup canned black beans, rinsed and drained
  • 1 large avocado, sliced or diced
  • 2 tbsp fresh lime juice

Instructions:

  1. Preheat your oven to 425°F (218°C). Line your large rimmed baking sheet with parchment paper or spray it with non-stick cooking spray.
  2. In a large mixing bowl, combine the sliced chicken, bell peppers, and onions. Drizzle with olive oil and sprinkle in the chili powder, cumin, paprika, garlic powder, salt, and pepper. Toss thoroughly until evenly coated.
  3. Spread the mixture across the baking sheet in a single layer to ensure ingredients roast and char rather than steam.
  4. Roast in the oven for 20 minutes or until the chicken is cooked through and vegetables are tender-crisp.
  5. Assemble the bowls by dividing the cooked rice and black beans among four bowls. Top with the roasted chicken and vegetable mixture.
  6. Add sliced avocado, drizzle with fresh lime juice, and add optional garnishes like cilantro or salsa.