NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp avocado oil

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup cauliflower rice

0.25 cup cooked quinoa

0.5 cup tomatoes

0.25 cup cucumber

2 tbsp red onion

1 tbsp cilantro

1 tbsp lime juice

0.25 whole avocado

PREPARATION

• 1

  Pat the chicken breast dry and season both sides evenly with smoked paprika, garlic powder, sea salt, and black pepper.

• 2

  Heat the avocado oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through.

• 3

  While the chicken cooks, combine the diced tomatoes, cucumber, red onion, cilantro, and lime juice in a small bowl to create the garden salsa.

• 4

  Remove the chicken from the skillet and let it rest; in the same skillet, add the cauliflower rice and cooked quinoa, sautéing for 3 minutes until warmed and slightly toasted.

• 5

  Slice the rested chicken into thin strips.

• 6

  Assemble the bowl by placing the cauliflower and quinoa mixture at the bottom, then topping with the sliced chicken, fresh garden salsa, and sliced avocado.