NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken Breast

1 tsp Olive Oil (marinade)

Juice of 1 Lime

1/4 cup Fresh Cilantro (chopped)

1 cup Cauliflower Rice

1/2 medium Red Bell Pepper

1/4 cup diced Onion

1 tsp Olive Oil (for rice)

1 clove Garlic

1/2 cup Diced Tomato

1/2 tsp Ground Cumin

1/2 tsp Smoked Paprika

Salt and Pepper, to taste

PREPARATION

• 1

  In a small bowl, combine the juice of 1 lime, 1 teaspoon olive oil, chopped cilantro, salt, and pepper. Place the chicken breast in a resealable bag or shallow dish and pour the marinade over it. Let it marinate for at least 20 minutes.

• 2

  Preheat a skillet over medium-high heat. Once hot, add the marinated chicken breast and cook for about 5-6 minutes per side or until fully cooked and golden on the outside. Remove the chicken from the skillet and let it rest.

• 3

  In another skillet, heat 1 teaspoon olive oil over medium heat. Add the diced onion and minced garlic; sauté for about 1-2 minutes until fragrant.

• 4

  Add the red bell pepper to the skillet and cook for another 2 minutes until slightly softened.

• 5

  Stir in the cauliflower rice, diced tomato, ground cumin, and smoked paprika. Cook for about 4-5 minutes until the cauliflower is tender and the flavors meld together. Season with salt and pepper to taste.

• 6

  Slice the chicken and serve it on top of a bed of Spanish-style cauliflower rice. Garnish with extra cilantro and a squeeze of lime if desired.