NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp olive oil

0.25 cup yellow onion

1 clove garlic

1 tbsp chipotle peppers in adobo

0.5 cup tomato puree

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp ground cumin

1 cup cauliflower rice

0.25 cup black beans

1 tbsp lime juice

2 tbsp fresh cilantro

0.25 whole avocado

PREPARATION

• 1

  Heat the olive oil in a medium skillet over medium heat and sauté the diced yellow onion and minced garlic until softened and fragrant.

• 2

  Place the chicken breast in the skillet and add the tomato puree, minced chipotle peppers, sea salt, black pepper, and ground cumin.

• 3

  Cover the skillet and simmer for 15-20 minutes, or until the chicken is cooked through and easily shreds with two forks.

• 4

  While the chicken simmers, steam the cauliflower rice in a separate pan with a splash of water until tender, then stir in the black beans and lime juice to heat through.

• 5

  Shred the chicken directly in the skillet, tossing it thoroughly to coat every piece in the smoky sauce.

• 6

  Serve the shredded chicken over the cauliflower rice and bean mixture, garnishing with fresh cilantro and sliced avocado.