NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup cooked brown rice

1 medium jalapeño

0.5 cup bell pepper

0.25 cup red onion

0.5 tbsp extra virgin olive oil

0.25 whole avocado

1 tbsp fresh lime juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp ground cumin

PREPARATION

• 1

  Season the chicken breast evenly on both sides with sea salt, black pepper, garlic powder, and ground cumin.

• 2

  Place a large skillet over medium-high heat and add the whole jalapeño, dry-searing it until the skin is blistered and charred on all sides.

• 3

  Remove the jalapeño from the pan, slice it into rounds (removing seeds if less heat is desired), and set aside.

• 4

  Add the olive oil to the same skillet, then place the chicken breast in the pan and cook for 6-7 minutes per side until golden brown and the internal temperature reaches 165°F.

• 5

  While the chicken cooks, mash the avocado in a small bowl with a splash of lime juice and a pinch of salt.

• 6

  Remove the chicken from the pan to rest, then add the sliced bell peppers and red onions to the skillet, sautéing for 3-4 minutes until tender-crisp.

• 7

  Slice the chicken into strips and assemble your bowl by layering the cooked brown rice, sautéed vegetables, sliced chicken, and charred jalapeño.

• 8

  Top with the avocado mash and a final squeeze of fresh lime juice before serving.