NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tsp olive oil

0.5 tsp chipotle powder

0.25 tsp cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 cup cauliflower rice

0.25 cup black beans

0.5 cup bell pepper

0.25 cup red onion

0.25 whole avocado

1 tbsp greek yogurt

1 tbsp fresh cilantro

1 tbsp lime juice

PREPARATION

• 1

  Pat the chicken breast dry and season both sides evenly with chipotle powder, cumin, sea salt, and black pepper.

• 2

  Heat the olive oil in a medium skillet over medium-high heat. Add the chicken and cook for 5-6 minutes per side until the exterior is crispy and the internal temperature reaches 165°F.

• 3

  Remove the chicken from the skillet and let it rest for 3 minutes before slicing into bite-sized strips.

• 4

  In the same skillet, add the sliced bell peppers and red onions, sautéing for 3-4 minutes until tender-crisp and slightly charred.

• 5

  Add the cauliflower rice and black beans to the skillet, stirring for 2 minutes to warm through and absorb the remaining spices.

• 6

  Transfer the cauliflower rice mixture to a bowl and top with the sliced chicken, avocado, and a dollop of Greek yogurt.

• 7

  Garnish with fresh cilantro and a squeeze of lime juice before serving.