Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup fresh cilantro, chopped
- 1/2 cup freshly squeezed lime juice
- 2 tbsp extra virgin olive oil
- 1 cup bell peppers (any color), sliced
- 1/2 cup red onion, thinly sliced
- 1 avocado, sliced
Instructions
- 1. Marinate the chicken: In a bowl, mix lime juice, olive oil, chopped cilantro, salt, and pepper. Add chicken breasts and marinate for at least 30 minutes.
- 2. Prepare veggies: Slice bell peppers and red onion while the chicken marinates.
- 3. Cook the chicken: Heat a grill pan over medium-high heat. Cook each breast for 6-7 minutes per side until golden brown and internal temperature reaches 165°F.
- 4. Sauté veggies: In the same pan, sauté sliced bell peppers and onions for about 5-7 minutes until tender yet crunchy.
- 5. Assemble bowls: Slice cooked chicken over sautéed veggies in bowls. Top with avocado slices and garnish with more cilantro.
- 6. Serve: Drizzle leftover marinade over bowls and enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Grilling/Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 480
- Sugar: 3g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 40g
- Cholesterol: 95mg
Keywords: - Customize by adding black beans or corn for extra protein. - Swap cilantro for parsley if desired. - For added sweetness, include diced mango.