Laila Ali's Three-Pepper Chicken Basil Bowl

The author of Food For Life says this protein-packed dish is "so easy to put together"

Photo: Greg DuPree

The author of Food For Life says this protein-packed dish is “so easy to put together”

Laila Ali’s Three-Pepper Chicken Basil Bowl

2 tsp. extra-virgin olive oil
1½ lbs. boneless, skinless chicken thighs, cut into 1-in. pieces
1 medium-size yellow onion, chopped
1 medium-size red bell pepper, chopped
1 medium-size orange or yellow bell pepper, chopped
1 jalapeño chili, seeded (if you like less heat) and finely chopped
2 garlic cloves, minced
1 large tomato, chopped
1¼ tsp. sea salt
½ cup chopped fresh basil
4 cups cooked brown rice

1. Heat oil in a large skillet over high. Add chicken; cook, without stirring, until browned, about 3 minutes. Turn chicken; cook, stirring occasionally, until browned on all sides, 6 to 7 minutes.

2. Add onion, bell peppers, jalapeño and garlic; cook, stirring often, until vegetables are softened, about 8 minutes.

3. Add tomato and salt; reduce heat to medium, and cook until tomatoes release juices and vegetables and chicken are coated, 5 to 7 minutes. Remove from heat. Stir in basil, and serve over rice.

Serves: 8
Active time: 30 minutes
Total time: 30 minutes

Per serving: 274 calories, 6g fat, 433mg sodium, 33.6g carbs, 3.7g fiber, 4.6g sugar, 21.6g protein

Food Hack: “Make this meal even more veggie-full by adding a heaping cup of baby spinach during the last few minutes of cooking, and stir until wilted,” suggests Ali.