WW Chicken Fajita Rice Bowl

   5 pts

        1/2 tsp chili powder
        1/2 tsp paprika
        1/2 tsp garlic powder
        1/2 tsp ground cumin
        1/4 tsp dried oregano
        1/2 tsp table salt
        1/8 tsp black pepper
        12 oz uncooked boneless skinless chicken breast, cut into strips
        1 tsp olive oil
        2 cup(s) cooked medium grain brown rice
        2 cup(s) uncooked jicama, diced
        1 cup(s) uncooked bell pepper(s), red, chopped
        1 item(s) California (Hass) avocado, diced
        4 Tbsp pickled jalapeno peppers, sliced
        1/2 medium fresh lime(s), cut into 4 wedges
        1/2 cup(s) pico de gallo, or salsa
        4 sprig(s) cilantro
    Combine chili powder through black pepper in a small bowl; sprinkle over chicken and toss to coat. Heat oil in a medium non-stick skillet over medium heat; add chicken when oil shimmers. Cook, stirring occasionally, until chicken is no longer pink, 4-5 minutes; transfer to a serving bowl
    Place 1/2 c rice in each of four bowls; top each with 1/2 c jicama, 1/4 c red pepper, 1/4 of avocado, 1 Tbsp jalapeno and 3 oz chicken. Garnish each with 2 Tbsp pico de gallo, a lime wedge and some cilantro.