NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup black beans

1 cup cauliflower rice

0.25 cup tomato puree

1 tbsp chipotle peppers in adobo sauce

1 tsp extra virgin olive oil

0.25 medium yellow onion

1 clove garlic

0.25 whole avocado

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

1 tsp lime juice

PREPARATION

• 1

  Finely dice the yellow onion and mince the garlic clove.

• 2

  Heat the extra virgin olive oil in a skillet over medium heat and sauté the onion and garlic until fragrant and translucent.

• 3

  Add the chicken breast, tomato puree, chipotle peppers in adobo, sea salt, and black pepper to the skillet.

• 4

  Cover the skillet and simmer on low-medium heat for 12 to 15 minutes until the chicken is tender and fully cooked.

• 5

  Remove the chicken from the skillet and shred it using two forks, then return the shredded meat to the pan to coat thoroughly with the smoky sauce.

• 6

  In a separate pan, lightly sauté the cauliflower rice and warm the black beans until heated through.

• 7

  Plate the cauliflower rice and beans as a base, top with the shredded chicken, and garnish with sliced avocado, fresh cilantro, and a squeeze of lime juice.