NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp olive oil

0.5 tsp chili powder

0.25 tsp cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.5 cup cooked white rice

1 cup shredded romaine lettuce

0.25 whole avocado

0.25 cup diced tomatoes

1 tbsp diced red onion

1 tbsp fresh cilantro

1 tbsp lime juice

PREPARATION

• 1

  Pat the chicken breast dry and season both sides evenly with chili powder, cumin, garlic powder, and sea salt.

• 2

  Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.

• 3

  Place the chicken in the skillet and sear for 5-6 minutes per side until the exterior is crispy and the internal temperature reaches 165°F.

• 4

  While the chicken cooks, combine the diced tomatoes, red onion, cilantro, and lime juice in a small bowl to make the fresh pico de gallo.

• 5

  Prepare the base of the bowl by layering the shredded romaine lettuce and warm cooked rice.

• 6

  Remove the chicken from the pan, let it rest for 2 minutes, then slice it into thin strips.

• 7

  Arrange the sliced chicken over the rice and lettuce, then garnish with the fresh avocado slices and the zesty pico de gallo.