Step 1

Pound the chicken to about 1/4-1/2 inch thick. I used two large breasts and cut them in half lengthwise and cooked just like that (and cut after cooking), but you can also cut into strips before seasoning.

Step 2

Combine all seasonings and tapioca in a bowl.

Step 3

Coat the chicken in the seasonings.

Step 4

Add the olive oil to a skillet. Once hot, add the chicken and cook on each side for about 4-5 minutes or until cooked through.

Step 5

Set aside on a plate and cut into strips if you haven't already.

Step 6

Add the sliced red onion and peppers to the same skillet and saute until golden brown, about 7-8 minutes. Add more oil if you notice anything sticking.

Step 7

Add the chicken back in and saute for 1-2 minutes to let the flavors blend.

Step 8

Assemble your bowls with a base of rice/lettuce, then add in the chicken/pepper mix, black beans, pico de gallo and chipotle aioli.

Step 9

If you aren't a chipotle fan, you can use my cashew queso and cilantro lime crema instead.

Step 10

Also delicious with fresh guacamole and cilantro on top! Enjoy!