NUTRITION

SERVINGS

INGREDIENTS

7 oz boneless skinless chicken thighs

0.5 tbsp olive oil

1 tbsp lime juice

1 tsp lime zest

1 tbsp fresh cilantro

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp ground cumin

1 cup cauliflower rice

0.25 cup black beans

0.25 cup red bell pepper

PREPARATION

• 1

  In a small bowl, whisk together the lime juice, lime zest, minced cilantro, minced garlic, cumin, sea salt, black pepper, and half of the olive oil.

• 2

  Place the chicken thighs in a shallow dish or zip-top bag and pour the marinade over them, ensuring they are well coated. Let marinate for at least 15 minutes.

• 3

  Heat the remaining olive oil in a large skillet over medium-high heat.

• 4

  Add the chicken thighs to the skillet and sear for 5-7 minutes per side, or until the internal temperature reaches 165°F and the exterior is golden brown.

• 5

  Remove the chicken from the skillet and set aside to rest.

• 6

  In the same skillet, add the cauliflower rice, diced red bell pepper, and rinsed black beans.

• 7

  Sauté the vegetable mixture for 3-5 minutes until the cauliflower rice is tender and the peppers are slightly softened.

• 8

  Serve the chicken thighs over the cauliflower rice and bean mixture, garnishing with extra fresh cilantro if desired.