Ingredients
Method
- In a large bowl, combine chili powder, paprika, cumin, garlic powder, onion powder, salt, and pepper. Add chicken strips and toss until evenly coated with spices.
- Heat 2 tablespoons oil in a large skillet or cast iron pan over medium-high heat. When oil shimmers, add seasoned chicken in a single layer. Don't overcrowd the pan.
- Cook chicken without moving for 3-4 minutes until golden brown on one side. Flip and cook another 3-4 minutes until cooked through and internal temperature reaches 165°F. Transfer to a plate.
- Add remaining 1 tablespoon oil to the same pan. Add sliced bell peppers and onion. Cook for 5-6 minutes, stirring occasionally, until vegetables are tender-crisp and slightly charred.
- Add minced garlic and cook for 30 seconds until fragrant. Return chicken to the pan and toss everything together.
- Remove from heat and squeeze lime juice over the mixture. Toss to combine.
- Serve immediately over rice in bowls. Top with pico de gallo, avocado slices, fresh cilantro, and lime wedges.
Notes
Store leftovers in the refrigerator for up to 3 days. The chicken and vegetables reheat well in the microwave or skillet. You can prep the chicken seasoning mix ahead of time and store in an airtight container. For meal prep, store components separately and assemble when ready to eat. Feel free to substitute chicken breasts for thighs, just reduce cooking time to prevent drying out.