– chicken breast –olive oil – garlic powder – cumin – brown sugar – oregano –chili powder – paprika – tapioca starch – bell peppers any color – red onion
Pound chicken to 1/4-1/2 inch thickness or cut into strips. Combine seasonings and tapioca, coat chicken. Cook chicken in olive oil in a skillet for 4-5 minutes per side. Set aside and cut into strips if not done already.
Saute red onion and peppers in the same skillet until golden brown. Add chicken back in, saute for 1-2 minutes. Assemble bowls with rice/lettuce, chicken/pepper mix, black beans, pico de gallo, and chipotle aioli.
Alternatively, use cashew queso and cilantro lime crema. Top with guacamole and cilantro if desired. Enjoy!
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