NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken Breast (170g)

1/4 cup Nonfat Greek Yogurt (60g)

1 cup Cauliflower Rice (107g)

1 tbsp Olive Oil (14g)

1/2 small Red Bell Pepper (50g)

1/4 small Onion (25g)

1 clove Garlic

1 tsp Paprika

1 tsp Ground Cumin

Salt & Pepper to taste

PREPARATION

• 1

  In a bowl, combine the nonfat Greek yogurt, minced garlic, paprika, ground cumin, salt, and pepper to create a marinade.

• 2

  Coat the chicken breast evenly with the marinade. Allow it to marinate for at least 15 minutes, or up to 1 hour in the refrigerator.

• 3

  While the chicken is marinating, heat half a tablespoon of olive oil in a skillet over medium heat. Sauté the diced red bell pepper and chopped onion until softened, about 3-4 minutes.

• 4

  Add the cauliflower rice to the skillet with the vegetables. Stir well and cook for another 3-4 minutes until tender, seasoning with a pinch of salt and pepper.

• 5

  Heat a separate non-stick skillet over medium-high heat and add the remaining olive oil if desired. Cook the marinated chicken breast for about 5-7 minutes per side or until fully cooked and the internal temperature reaches 165°F.

• 6

  Once the chicken is cooked, let it rest for a couple of minutes before slicing.

• 7

  Serve the sliced chicken over a bed of cauliflower rice and sautéed vegetables. Garnish with fresh herbs if available.