NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 cup bell peppers

0.5 cup red onion

1 tbsp avocado oil

1 tsp chili powder

0.5 tsp cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup cooked brown rice

0.25 whole avocado

1 tbsp cilantro

1 wedge lime

PREPARATION

• 1

  Preheat your oven to 425°F and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Slice the chicken breast into thin strips and place them on the pan along with the sliced bell peppers and red onion.

• 3

  Drizzle the avocado oil over the chicken and vegetables, then sprinkle with chili powder, cumin, garlic powder, sea salt, and black pepper.

• 4

  Toss everything thoroughly with your hands or tongs to ensure an even coating of oil and spices, then spread into a single layer.

• 5

  Roast for 15 to 18 minutes until the chicken is golden and cooked through and the vegetables are tender with slightly charred edges.

• 6

  While the pan is in the oven, warm your pre-cooked brown rice in a small pot or microwave.

• 7

  Divide the warm rice into a bowl and top with the hot chicken and vegetable mixture.

• 8

  Finish the bowl with fresh avocado slices, chopped cilantro, and a bright squeeze of lime juice before serving.