Start cooking your rice. Generally, I do my rice for 20 minutes in 2 cups of water per each cup of rice.
While the rice is cooking, take out your chicken breasts and marinate them with a citrus herb marinade, chili powder, garlic powder, 1/2 tsp smoked paprika, salt, and pepper.
Place the chicken on a lightly oiled pan on medium heat for 10 minutes on each side, covering the pan with a lid for three of those minutes to make sure the chicken is fully cooked.
While the chicken is cooking, rinse off your vegetables. Dice the white onion into small chunks. Then, core and seed your red bell pepper and cut it into strips.
Place the vegetables in a separate pan on a little bit of oil with 1/2 tsp smoked paprika and a small drizzle of your favorite barbecue sauce. Make sure it’s all combined and let it cook on medium-low heat until softened.
Once the chicken is done, set it aside and cut it into chunks.
After everything is ready, add the rice and the chicken to the vegetables and mix them together. (If you want, you can add another dash of barbecue sauce to the dish for color).
Tip: After serving, if you want to add something fresh to the dish, you can serve it with a side of avocado. I highly recommend this method. It tastes delicious.