3 boneless, skinless chicken breasts (about 6 ounces each)

2–3 tablespoons avocado oil (may sub other oil), divided

2 ½ teaspoons Chipotle and Roasted Garlic Seasoning (from McCormick)

Salt and pepper to taste

2 red bell peppers (cut into cubes)

2 cloves garlic (pressed through a garlic press)

15-ounce can black beans (drained and rinsed)

¼ cup chicken broth

2 avocados (pits and peeling removed)

1 lime (sliced)

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Season the Chicken: Pat the chicken breasts dry with paper towels. Rub both sides with 1–2 tablespoons of avocado oil and season generously with salt, pepper, and Chipotle and Roasted Garlic Seasoning.
Cook the Chicken: Heat 1 tablespoon of avocado oil in a large skillet over medium heat. Cook the seasoned chicken for 6–7 minutes per side until cooked through (internal temperature of 165°F/74°C). Let the chicken rest before slicing into strips.
Sauté the Bell Peppers: In the same skillet, add 1 tablespoon of avocado oil and sauté the cubed red bell peppers for 5–7 minutes until tender and lightly browned.
Prepare the Black Beans: Add the pressed garlic to the skillet and cook for 1 minute until fragrant. Stir in the black beans and chicken broth, and cook for 2–3 minutes until heated through and the broth reduces slightly.
Assemble the Bowls: Divide the sautéed bell peppers and black beans between 3 bowls. Add sliced chicken on top. Slice the avocados and arrange them in each bowl.
Finish with Lime: Squeeze fresh lime juice over each bowl and garnish with extra lime wedges for added flavor.
Serve: Enjoy immediately, or store in an airtight container for meal prep.

Add More Veggies: Consider adding corn, zucchini, or spinach for extra color and nutrition.

Spicy Option: Add chopped jalapeños to the peppers for heat, or drizzle with hot sauce.

Grains Option: Serve over quinoa, brown rice, or cauliflower rice for a hearty meal.

Cheese: Sprinkle some shredded cheese or crumbled feta on top for added creaminess.