For the Chicken
    • 1 ½ pounds chicken breasts
    • 2 tablespoons lime juice
    • 3 tablespoons olive oil
    • 3 garlic clove, minced
    • ½ teaspoon salt
    • ½ teaspoon ground cumin
    • ½ teaspoon chili powder
    • ½ teaspoon red pepper flakes
For the veggies
    • 1 poblano pepper, thinly sliced
    • 1 red bell pepper, thinly sliced
    • 1 yellow pepper, thinly sliced
    • ½ yellow onion, thinly sliced
    • ½ red onion, thinly sliced
For the Bowls
  • 4 cups steamed white rice
  • 1 cup Black Beans
  • 1 cup Charred Corn
  • 1 cup Chopped Tomatoes
  • 1 recipe Guacamole
  • Limes
  • Fresh Cilantro


  1. Slice the chicken breasts into thin strips, about the size of your finger. Combine the lime juice, olive oil, garlic, salt, cumin, chili powder and red pepper flakes in a bowl and whisk to combine. Add the chicken and marinate for 1 hour.
  2. Heat a large cast iron skillet over high heat. Add a tablespoon of olive oil. Add the chicken mixture, marinade included, and sauté until fully cooked. Using a pair of tongs, remove the chicken from the skillet and add the vegetables. Sauté until tender and charred. Add the chicken back into the cast iron skillet and toss to combine.
  3. Serve in a bowl with rice, black beans, charred corn, chopped tomatoes, a big spoonful of guacamole and a wedge of lime.

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