2 chicken breasts, diced

1 tablespoon olive oil

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 onion, sliced

2 cups cooked rice (white or brown)

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon paprika

1/2 teaspoon garlic powder

Salt and pepper to taste

1 lime, juiced

1/4 cup cilantro, chopped

1/4 cup sour cream (optional)

1/4 cup shredded cheese (optional)

Heat the olive oil in a large skillet over medium-high heat. Once hot, add the diced chicken and cook for 6-8 minutes, until fully cooked and lightly browned.
Add the sliced bell peppers and onion to the skillet, then sprinkle with chili powder, cumin, paprika, garlic powder, salt, and pepper. Cook for another 4-5 minutes until vegetables are tender and the flavors meld.
In a large bowl, place the cooked rice and top with the chicken and vegetable mixture.
Drizzle with fresh lime juice and sprinkle with chopped cilantro.
For added flavor, top with sour cream and shredded cheese, if desired. Serve immediately.

Protein options: Swap the chicken for shrimp, beef, or tofu for a different variation.

Rice alternatives: Use quinoa or cauliflower rice for a low-carb option.

Extra toppings: Add guacamole, salsa, or sliced avocado for extra creaminess and flavor.