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1. Slice the chicken breasts into thin strips. Toss with 2 tbsp of the olive oil, chili powder, cumin, smoked paprika, Mexican oregano, half the garlic (minced), the juice of 1 lime and 0.5 tsp of the salt. Let marinate for 15 minutes.
2 pieces Boneless skinless chicken breasts,
2.0 tbsp Olive oil,
2 tsp Chili powder,
1 tsp Ground cumin,
1 tsp Smoked paprika,
1 tsp Mexican oregano,
1.5 clove Garlic,
1.0 pieces Limes,
0.5 tsp Salt
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2. Meanwhile, slice the red and green bell peppers and yellow onion into thin strips.
2 pieces Red bell peppers,
1 piece Green bell pepper,
1 piece Yellow onion
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3. Rinse the rice, then combine with water and a pinch of salt in a small pot. Bring to a boil, cover, reduce to low and cook 15 minutes. Rest covered 10 minutes, then fluff and stir in the juice of half a lime.
0.5 pieces Limes,
0.3 tsp Salt,
0.8 cup Long-grain white rice,
1.5 cup Water
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4. Finely dice the tomatoes, white onion, jalapeño and cilantro. Combine with the remaining garlic (minced), the juice of 1 lime and a pinch of salt. Taste and adjust seasoning.
1.5 clove Garlic,
1.0 pieces Limes,
0.3 tsp Salt,
3 pieces Tomatoes,
0.5 piece White onion,
1 piece Jalapeño,
0.5 cup Fresh cilantro
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5. Heat a large skillet or cast-iron pan over high heat. Sear the chicken in a single layer for 3 to 4 minutes per side until browned and cooked through to 74°C (165°F). Transfer to a plate.
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6. In the same pan, add the remaining olive oil, then the peppers and yellow onion with the remaining salt. Cook over high heat 5 to 6 minutes until charred at the edges but still slightly crisp. Return the chicken to the pan and toss briefly.
1.0 tbsp Olive oil,
0.5 tsp Salt,
2 pieces Red bell peppers,
1 piece Green bell pepper,
1 piece Yellow onion
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7. Divide the rice among four bowls, top with the chicken and vegetables, then spoon over the fresh salsa. Garnish with sliced avocado and a squeeze of the remaining lime.
0.5 pieces Limes,
1 piece Avocado (garnish)
