NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken tenderloins

2 cup broccoli florets

1.5 cup riced cauliflower

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp dried thyme

1 tsp dried rosemary

2 clove garlic

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Toss the broccoli florets with 0.5 tbsp of the olive oil, half of the sea salt, and half of the black pepper on the prepared baking sheet.

• 3

  Roast the broccoli for 15-20 minutes until the edges are crispy and tender.

• 4

  While the broccoli roasts, season the chicken tenderloins evenly with the dried thyme, dried rosemary, and the remaining salt and pepper.

• 5

  Heat the remaining 0.5 tbsp of olive oil in a large skillet over medium-high heat and sear the chicken for 3-4 minutes per side until golden brown and cooked through.

• 6

  Remove the chicken from the skillet and set aside. In the same pan, add the minced garlic and sauté for 30 seconds until fragrant.

• 7

  Add the riced cauliflower to the skillet and cook for 4-5 minutes, stirring frequently until softened and slightly toasted.

• 8

  Stir the fresh lemon juice into the riced cauliflower, then serve the chicken and roasted broccoli over the cauliflower base.