These are quick chicken bowls built on rice with roasted peppers and onion from the sheet pan. The strips come seasoned and only need to warm through while the vegetables caramelize, which makes this dinner into the pan and plates in under twenty minutes.

Serves 2. 25 minutes, 15 at the stove.

About 770 calories a serving, 23 g protein, 114 g carbohydrate, 26 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Set 2 cups of water to boil in a pot with a pinch of salt. Stir in 1 cup of rice, cover, reduce heat to low, and cook until tender, about 18 minutes, while you finish the other components.18 min
2. While the rice cooks, cut 2 medium bell peppers into strips and slice 1 medium onion into thick wedges. Toss both with 2 tablespoons of oil and a pinch of salt on a sheet pan.
3. Roast at 425°F (220°C) for 12 minutes, stirring once. The vegetables should be tender and caramelized at the edges. Nestle the 3 oz of chicken strips into the pan and toss to warm them through, about 2 minutes.2 min
4. Squeeze the juice from 1 lime into the pan and toss. Divide the rice between two bowls, top with the chicken and roasted vegetables, and dot each with 1/2 tablespoon of butter.

Note Swap the peppers for mushrooms or zucchini if that suits your pantry better. Leftovers keep covered for three days and reheat well in a skillet with a splash of water. Serve with hot sauce or salsa on the side.