Ingredients
- 1 small red bell pepper, sliced
- 1 small orange bell pepper, sliced
- 1 small green bell pepper, sliced
- 1 small yellow onion, sliced
- 6 boneless, skinless chicken thighs
- 1/4 cup olive oil
- 2 tbsp freshly squeezed lime juice
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp crushed red pepper flakes
- 1/2 tsp oregano
- 1 – 15 oz can black beans, for serving
- chopped romaine lettuce, for serving (you could also use a blend of romaine + mixed greens)
- cooked white rice, for serving
- shredded white cheddar cheese, for serving
- avocado, for serving
- sour cream, for serving
- pickled onions, for serving
Method
- For the chicken and veggies: Preheat your oven to 425 degrees. Place the sliced peppers and onions on a greased sheet pan. In a large mixing bowl, combine the chicken thighs, olive oil, lime juice, and spices. Mix everything until the chicken is well coated and then place the chicken thighs on the sheet pan. Bake the chicken and veggies for 30 minutes or until the chicken is fully cooked through. Remove the chicken from the pan, dice it up, and then return it to the pan. Pour some of the pan juices over the chicken and set aside.
- For the black beans: While the chicken is cooking, heat one can of black beans in a small pot on the stove. Add a sprinkle salt, garlic powder, and cumin for extra flavor.
- For the rice: Cook according to the package instructions. Add a squeeze of lime juice and chopped cilantro when it’s finished cooking to take things to the next level.
- Assemble the bowls: Start with a bed of lettuce and then pile on the chicken, peppers and onions, rice, beans, and whatever else your heart desires! Dig in!
