NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tsp turmeric

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp olive oil

0.5 cup cooked jasmine rice

0.5 cup red bell pepper

0.5 cup zucchini

1 tbsp coconut aminos

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  In a small bowl, combine the turmeric, garlic powder, onion powder, sea salt, and black pepper.

• 3

  Rub the chicken breast with 0.5 tablespoon of olive oil and the spice mixture until evenly coated.

• 4

  Roast the chicken for 18-22 minutes or until the internal temperature reaches 165°F, then let it rest for 5 minutes before slicing.

• 5

  While the chicken roasts, heat the remaining 0.5 tablespoon of olive oil in a large skillet over medium-high heat.

• 6

  Add the diced red bell pepper and zucchini to the skillet, sautéing for 4-5 minutes until they are vibrant and tender-crisp.

• 7

  Stir in the cooked jasmine rice and coconut aminos, pressing the rice down with a spatula and letting it sit for 2-3 minutes to develop a light golden crust.

• 8

  Divide the crispy vegetable rice onto a plate and top with the sliced golden chicken.