NUTRITION

SERVINGS

INGREDIENTS

7 oz boneless skinless chicken thighs

1 tsp extra virgin olive oil

0.25 cup black beans

1 cup cauliflower rice

1 tbsp lime juice

1 tbsp fresh cilantro

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp ground cumin

0.25 tsp chili powder

0.25 whole avocado

PREPARATION

• 1

  Pat the chicken thighs dry with a paper towel and season both sides evenly with sea salt, black pepper, ground cumin, and chili powder.

• 2

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

• 3

  Place the chicken in the skillet and sear for 5-7 minutes per side until golden brown and the internal temperature reaches 165°F.

• 4

  Remove the chicken from the skillet and let it rest on a cutting board for 3 minutes before slicing into strips.

• 5

  In the same skillet, add the minced garlic and cauliflower rice, sautéing for 3-4 minutes until the cauliflower is tender and lightly toasted.

• 6

  Stir in the black beans, lime juice, and fresh cilantro, tossing for another minute until the beans are heated through.

• 7

  Divide the cauliflower rice and bean mixture between plates, top with the sliced chicken, and garnish with fresh avocado slices.