Chicken Burrito Bowl

2 tsp dry oregano
1 tsp red chili powder
1 tsp roasted cumin powder
½ tsp black pepper powder
½ tsp paprika (optional)
1 tbsp garlic powder
2 tbsp oil
400gm boneless skinless chicken breast
½ yellow capsicum sliced
½ red capsicum sliced
2 medium onions sliced
2 tomatoes, blanched and chopped
1 cup rice cooked
½ lemon
Finely chopped coriander
Pickled jalapenos
Salt to taste

Method:
1. Prepare spice mix by combining dry oregano, red chili powder, roasted cumin powder, black pepper powder, paprika, garlic powder and salt. You can store this in an airtight container in fridge and use it for a few weeks.
2. Cut the chicken into bite size pieces.
3. In a non-stick pan, add 1 tbsp of oil and try 1/2 the chicken pieces with 1/2 tsp of spice mix for 7-8 minutes. Then remove it to a clean plate and fry rest half of the chicken with little more oil and spice mix.
4. In the same pan add 1 tsp of oil and then add sliced onions with 1/4 tsp of spiece mix. Fry onion for 2-3 mins.
5. Now add the colored capsicum and fry together for 4-5 mins.
6. Add the chicken back in along with tomatoes and mix.
7. Cook covered on low flame for 5-7 minutes till the chicken is fully cooked. Check for seasoning and the chicken is ready. You can add chopped pickled jalapenos for added zing.
8. To the cooked rice, add lemon juice and fineky chopped coriander. Mix well and set aside till chicken is done.
9. For serving, add the rice to the base of the bowl and then add the chicken. Garnish with nacho chips, coriander, pickled jalapenos and lemon wedge.
Enjoy!!!