NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Black beans

0.5 cup Tomato puree

1 tbsp Chipotle peppers in adobo sauce

1 tsp Extra virgin olive oil

0.5 medium Yellow onion

2 cloves Garlic

1 cup Cauliflower rice

0.5 tsp Ground cumin

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

1 tbsp Lime juice

PREPARATION

• 1

  Finely dice the yellow onion and mince the garlic cloves.

• 2

  Heat the olive oil in a medium skillet over medium heat, then add the onion and cook until translucent, about 5 minutes.

• 3

  Stir in the minced garlic, cumin, and smoked paprika, cooking for 1 minute until fragrant.

• 4

  Add the chicken breast, tomato puree, and chipotle peppers in adobo sauce to the skillet.

• 5

  Reduce heat to low, cover, and simmer for 15-20 minutes until the chicken is fully cooked and tender.

• 6

  While the chicken simmers, steam the cauliflower rice in a separate pan with a splash of water until tender, then stir in the lime juice.

• 7

  Remove the chicken from the skillet and use two forks to shred it into bite-sized pieces.

• 8

  Return the shredded chicken to the sauce and stir to combine, seasoning with sea salt and black pepper.

• 9

  Warm the black beans in a small saucepan or microwave until heated through.

• 10

  Serve the shredded chicken over the cauliflower rice and black beans, garnished with fresh cilantro.