NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast

1 cup Cauliflower Rice

0.5 cup Bell Pepper

0.5 cup Zucchini

0.25 cup Red Onion

0.5 cup Cherry Tomatoes

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Paprika

1 tsp Cumin

0.5 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

• 1

  Preheat the oven to 425°F.

• 2

  In a small bowl, combine paprika, cumin, garlic powder, salt, and pepper. Rub the spice mix over the chicken breast.

• 3

  Place the chicken on a baking sheet and roast for 18-20 minutes or until fully cooked and juices run clear.

• 4

  Meanwhile, toss the bell pepper, zucchini, red onion, and cherry tomatoes in olive oil, salt, and pepper, then spread them on another baking sheet.

• 5

  Roast the vegetables for 15 minutes until they are tender with slight crisp edges.

• 6

  In a skillet over medium heat, warm the cauliflower rice until heated through; season lightly with salt and pepper and fold in the lemon juice.

• 7

  Slice the roasted chicken and assemble the bowl with a base of cauliflower rice, topped with roasted vegetables and chicken slices.

• 8

  Finish with an extra drizzle of lemon juice if desired and serve immediately.