Green Chile Chicken with Rice and Roasted Bell Pepper

makes 4 servings // 35g protein , 30g carb , 6g fat

Ingredients

• 2 cups of cooked rice

• 1 Bell pepper

• 1 Yellow onion

• 2 Chicken Breasts

• 2 tablespoons Hatch Green Chili powder

• 1 tablespoon Garlic powder

• Salt and pepper to taste

• Olive oil

Steps

1. Preheat the oven to 400°F (200°C).

2. Slice the bell pepper and onion. Toss them in olive oil, salt, and pepper. Place on a baking sheet and roast in the oven for about 15-20 minutes, or until they're tender and slightly charred.

3. While the vegetables are roasting, season the chicken breasts with the Hatch Green Chili powder, garlic powder, salt, and pepper.

4. Heat a bit of olive oil in a skillet over medium heat. Add the seasoned chicken breasts and cook for about 5-7 minutes on each side, or until the chicken is cooked through.

5. Once everything is ready, serve the chicken with the roasted bell pepper and onion on top of the cooked rice.

6. Optional, top with avocado for additional healthy fats!!