NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

0.5 tbsp extra virgin olive oil

1 tbsp chipotle peppers in adobo sauce

0.5 cup bell peppers

0.25 cup red onion

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

2 tbsp avocado

1 tbsp cilantro

1 wedge lime

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and season both sides evenly with sea salt, black pepper, and garlic powder.

• 2

  Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering.

• 3

  Place the chicken in the skillet and sear for 5 to 6 minutes per side until golden and the internal temperature reaches 165°F.

• 4

  Remove the chicken from the pan to rest, then add the sliced bell peppers and red onion to the same skillet.

• 5

  Sauté the vegetables for 3 to 4 minutes until they are tender and develop a slight char.

• 6

  Stir the chipotle peppers in adobo sauce into the skillet with the vegetables to create a smoky glaze.

• 7

  Slice the rested chicken into strips and return it to the pan, tossing briefly to coat in the sauce.

• 8

  Assemble the bowl by placing the cooked brown rice at the base and topping it with the chipotle chicken and vegetable mixture.

• 9

  Garnish with diced avocado, fresh cilantro, and a squeeze of lime before serving.