Adobo Chicken Fajita Bowls

• 2 cups of prepared rice

• 1lb chicken thighs or breast, diced into 1-inch pieces

• 2 tablespoons of olive oil

• 2 teaspoons of salt, divided

• 1 teaspoon of chili powder

• ½ teaspoon of smoked paprika

• ½ teaspoon of onion powder

• 1 teaspoon of garlic powder

• ½ teaspoon of cumin

• ¼ teaspoon of cayenne powder

• 1 yellow onion

• 2 bell peppers, any color

• For serving: Fresh cilantro, avocado, limes

In a bowl, combine the chicken with 1 tablespoon of olive oil, 1 teaspoon of salt, and all the spices. Set aside.

Cook the rice as per the package directions.

Warm a large heavy-bottomed pot over medium heat. Add 1 tablespoon of olive oil and the chicken. Cook until the chicken is browned on all sides and nearly cooked through, about 5-8 minutes.

Remove the chicken and set it aside.

In the same pot, add the sliced peppers and onions with the remaining 1 teaspoon of salt. Sauté over medium heat until they are softened and slightly browned, approximately 10 minutes.

Return the chicken to the pot with the peppers and onions, and continue cooking for 5 minutes until the chicken is fully cooked.

To serve, place rice in a bowl, add the chicken, peppers, and onions, and top with fresh cilantro, a squeeze of lime juice, and avocado.