This recipe has a little bit of everything and I am so here for it! It is easy and great for meal prep as well so you can make all the components ahead of time and reheat throughout the week! It is also great for customization – want to go higher in protein and lower in carbs? Omit the rice! Want more carbs? Add more rice and beans! The toppings are also easy to swap out for your favorites. I opted for avocado, pickled onions, crema and cilantro. This crema is my all time favorite thing I have created and I seriously always have it on hand and add it to everything! I also wouldn’t skip the pickled onions – they give the dish a nice crunch and a tang. I like making them about a day in advance (when I have time) so they can soak longer and become more flavorful.
For the Chicken:
- 2 Red Bell Peppers, Sliced
- 1 Yellow Onion, Sliced
- 1lb Chicken, Sliced
- 3 Tsp Cumin
- 1 Tsp Garlic Powder
- 1 Tsp Onion Powder
- 2 Tsp Smoked Paprika
- 1/2 Tsp Chili Powder
- 1/4 Tsp Cayenne Pepper
- 4 Garlic Cloves, Thinly Sliced
- 2 Limes, Juiced
- 1/3 Cup Red Enchilada Sauce
- Salt + Pepper, To Taste
- Black Beans
- Feta or Cotija
- Pickled Onions
- In a small bowl, add the cumin, chili powder, garlic powder, onion powder, smoked paprika, cayenne powder, 3 tsp salt and 1 tsp pepper.
- In a large mixing bowl add the sliced chicken, lime juice, thinly sliced garlic cloves, enchilada sauce and the seasoning mixture made in step 1. Toss the chicken to evenly coat and combine the seasoning.
- Set the chicken aside while you cook the peppers and onions.
- Heat a large pan over high heat and spray with pam to evenly coat. Add in the sliced bell peppers and onions and season with salt + pepper. Before you stir the vegetables, allow them to get a char on them (about 5 minutes).
- Reduce the heat to medium and continue cooking the peppers and onions for another 8-10 minutes until they soften. At this stage, make sure you stir occasionally to prevent burning.
- Once the peppers + onions are done, remove from the pan and transfer to a bowl – set aside.
- Heat the pan back on high heat and spray with pam to coat.
- Once hot, add the chicken and any juices from the bowl. Cook on high for 5-6 minutes until the chicken begins to brown.
- Reduce the heat to low and continue cooking the chicken for another 8-10 minutes until cooked through.
- To serve, divide the chicken between 2-4 bowls and add in the peppers + onions. Serve with rice, black beans, avocados, pickled onions, cilantro and crema if desired.