NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.5 tbsp Olive oil

1 tbsp Orange juice

1 tbsp Lime juice

0.5 tsp Achiote powder

0.25 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Cooked white rice

2 tbsp Fresh cilantro

0.5 cup Red bell pepper

0.25 cup Yellow onion

PREPARATION

• 1

  In a small bowl, whisk together the orange juice, lime juice, olive oil, achiote powder, cumin, garlic powder, onion powder, oregano, sea salt, and black pepper to create the marinade.

• 2

  Place the chicken breast in a shallow dish or resealable bag and pour the marinade over it, ensuring it is well coated. Let it marinate in the refrigerator for at least 20 minutes.

• 3

  Preheat a grill or grill pan over medium-high heat. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.

• 4

  While the chicken is grilling, thinly slice the red bell pepper and yellow onion. Sauté them in a non-stick skillet over medium heat until they are tender and slightly charred.

• 5

  In a separate bowl, toss the warm cooked white rice with the freshly chopped cilantro until evenly distributed.

• 6

  Slice the grilled chicken into strips and serve alongside the cilantro rice and sautéed vegetables.