NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp olive oil

0.33 cup cooked brown rice

0.5 cup red bell pepper

0.5 cup yellow onion

1 tbsp chipotle peppers in adobo

0.25 cup tomato puree

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

1 tbsp fresh cilantro

1 tsp lime juice

PREPARATION

• 1

  Season the chicken breast evenly with sea salt, black pepper, and garlic powder.

• 2

  Heat the olive oil in a large skillet over medium heat and sear the chicken for 5 minutes per side until a golden crust forms.

• 3

  Remove the chicken from the pan and set aside; add the sliced onions and bell peppers to the same pan, sautéing until they are tender and slightly caramelized.

• 4

  Stir in the tomato puree and minced chipotle peppers, then return the chicken to the pan along with 1/4 cup of water.

• 5

  Cover the skillet and simmer for 10-12 minutes until the chicken is fully cooked and tender enough to shred.

• 6

  Use two forks to shred the chicken directly into the sauce, tossing thoroughly to coat every piece in the smoky glaze.

• 7

  Stir in the lime juice and serve the shredded chicken and peppers over the warm brown rice, garnished with fresh cilantro.