Ingredients
• 1 lb (450g) boneless chicken breast or thighs, sliced into strips
• 1 tbsp olive oil
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• ½ tsp smoked paprika
• ½ tsp oregano
• Salt & pepper to taste
• 1 cup cooked rice (white, brown, or cauliflower rice)
• 1 cup shredded cheddar or Mexican cheese blend
• ¼ cup chopped fresh cilantro (optional)
• Optional toppings: sour cream, avocado, salsa, lime wedges
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×9-inch or 2-quart baking dish.
- In a large skillet over medium heat, heat olive oil. Add chicken and cook 5–6 minutes until lightly browned. Remove and set aside.
- In the same pan, add bell peppers and onion. Sauté 5–6 minutes until tender-crisp. Add garlic, cumin, chili powder, paprika, oregano, salt, and pepper. Cook 1 minute more.
- Stir in cooked chicken and rice. Mix well.
- Transfer mixture to the baking dish and spread evenly.
- Top with shredded cheese.
- Bake 20–25 minutes, until bubbly and golden on top.
- Let cool 5 minutes. Sprinkle with fresh cilantro before serving.
- Serve hot with your favorite taco-style toppings!
💡 Great for meal prep—reheats beautifully in the microwave!
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 25 mins , Total Time : 40 mins , Servings : 6 , Calories : 260 , Net Carbs: 18g , Fats: 10g , Protein: 25g