Spicy Chicken Bowl (Print Version)

# Ingredients:

→ Seasoned Chicken

01 - 1½ pounds of chicken breasts, boneless and skinless (2-3 large-sized)
02 - 1 teaspoon of brown sugar
03 - 1¼ teaspoons of ground cumin
04 - 2 tablespoons of olive oil
05 - 1 teaspoon of sea salt
06 - 1¼ teaspoons of garlic powder
07 - 1 teaspoon of dried oregano
08 - 1½ teaspoons of chili powder
09 - 3 teaspoons of paprika
10 - 1 tablespoon of tapioca flour

→ Veggie Mix

11 - ½ a large red onion, thin slices
12 - 3 bell peppers (any colors), cut into strips

→ Base Layers

13 - 2 cups of pre-cooked cilantro lime rice
14 - A 15 oz can of black beans, rinsed and drained
15 - 2 cups of iceberg or romaine lettuce, chopped

→ Final Touches

16 - ½ cup of pico de gallo, fresh
17 - ½ cup of chipotle aioli
18 - Optional: Cilantro leaves, roughly torn, for garnish
19 - Optional: Fresh lime wedges to squeeze before serving

# Instructions:

01 - Use a flat meat mallet or heavy pan to pound the chicken breasts to a thickness of ¼-½ inch, placing them in between parchment or plastic wrap. For larger pieces, slice them in half lengthwise to make thinner portions. If preferred, cut them into strips beforehand.
02 - Mix all the spices—salt, cumin, garlic powder, chili powder, oregano, brown sugar, paprika, and tapioca flour—in a small dish. Lightly coat the chicken with some olive oil, then rub the seasoning mixture on both sides, pressing it gently to stick.
03 - Heat two tablespoons of oil over medium-high until shimmering in a big pan. Place the chicken pieces in the pan, ensuring there’s space between them. Fry for 4-5 minutes on each side until golden and reaching 165°F. Once done, let them rest for a few minutes on a cutting board before cutting into strips if needed.
04 - Use the same skillet (with the oil left from the chicken) to cook the onion and bell pepper slices. Stir them often and let them cook over medium-high heat for around 7-8 minutes. They should soften and brown a little on the edges. If the pan gets too dry, pour in a little more oil.
05 - Put the sliced chicken back into the pan with the cooked veggies. Stir them together and cook for another 1-2 minutes to heat it all through and blend the flavors before taking off the heat.
06 - While working on the veggies, warm up the black beans on low heat in a small pot, or microwave them for 1-2 minutes until they’re warm enough.
07 - Divide the rice evenly into four bowls. On top, layer the lettuce, chicken-veggie mix, and warmed beans. Add pico de gallo and chipotle aioli. For extra brightness, sprinkle with cilantro and add lime wedges if you like.

# Notes:

01 - Keep the lettuce crisp by assembling everything fresh when eating. Store the parts separately for meal prep.
02 - Use this chicken and veggie mix as a filling for tortillas or quesadillas too.
03 - Swap the rice for cauliflower rice to cut down on carbs, and pile on more lettuce instead.

Back