NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.5 cup Egg whites

1 cup Cauliflower rice

0.5 cup Bell peppers

0.5 cup Green beans

0.25 whole Avocado

2 tbsp Plain Greek yogurt

0.5 tbsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

1 tsp Lemon juice

PREPARATION

• 1

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

• 2

  Toss the sliced bell peppers and green beans with half of the olive oil, sea salt, and black pepper.

• 3

  Roast the vegetables for 15-20 minutes until they are tender and show slight charred edges.

• 4

  Season the chicken breast with garlic powder and the remaining salt and pepper, then pan-sear in the rest of the olive oil over medium heat until golden and cooked through.

• 5

  In a separate non-stick skillet, sauté the cauliflower rice for 3 minutes, then pour in the egg whites and stir constantly until they are scrambled and fluffy.

• 6

  Whisk the Greek yogurt and lemon juice together in a small bowl to create a zesty, creamy dressing.

• 7

  Assemble the bowl by layering the cauliflower rice and egg mixture, the roasted vegetables, sliced chicken, and fresh avocado, then finish with a drizzle of the yogurt sauce.