NUTRITION

SERVINGS

INGREDIENTS

9.2 oz Tilapia Fillets

1.5 cups Cauliflower Rice

10 spears Asparagus

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and place them on the baking sheet, drizzling with half of the olive oil and a pinch of sea salt.

• 3

  Roast the asparagus for 10-12 minutes until tender and slightly charred.

• 4

  While asparagus roasts, heat a non-stick skillet over medium heat and add the remaining olive oil and minced garlic.

• 5

  Add the cauliflower rice to the skillet and sauté for 5-7 minutes until softened, then season with salt and pepper and remove from heat.

• 6

  Season the tilapia fillets with salt, pepper, and any desired dried herbs.

• 7

  In a separate non-stick pan over medium-high heat, sear the tilapia for 3-4 minutes per side until opaque and flaky.

• 8

  Plate the cauliflower rice, top with the seared tilapia and roasted asparagus, and finish with a fresh squeeze of lemon juice.