Ingredients
Method
Cooking
- In a large skillet, heat 1 tablespoon of olive oil over medium heat.
- Add the diced chicken and season with chili powder, cumin, paprika, salt, and pepper. Cook for 5–7 minutes until the chicken is browned and cooked through.
- Stir in the bell peppers, corn, black beans, and cherry tomatoes. Cook for an additional 5 minutes until the vegetables become tender.
- Add the cooked rice to the skillet and mix well to combine all ingredients.
- Remove from heat and stir in lime juice and chopped cilantro.
- Serve warm, topped with sliced avocado and a dollop of sour cream or Greek yogurt.
Notes
Common mistakes: Cooking chicken at too high a heat and drying it out; Overcooking vegetables can lead to mushiness. Pro tips: Prep ahead and store toppings separately until serving to maintain freshness.
