NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup cooked brown lentils

1 cup riced cauliflower

1 medium whole wheat tortilla

1 tsp olive oil

0.25 tsp cumin

0.25 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

1 tbsp lime juice

PREPARATION

• 1

  Preheat your oven to 375°F and press the whole wheat tortilla into a small oven-safe bowl to create a bowl shape; bake for 8-10 minutes until golden and crisp.

• 2

  While the tortilla bakes, heat the olive oil in a large skillet over medium-high heat.

• 3

  Add the cubed chicken breast to the skillet and season with cumin, smoked paprika, garlic powder, sea salt, and black pepper.

• 4

  Sauté the chicken for 5-6 minutes, stirring occasionally, until it is golden brown and cooked through.

• 5

  Add the riced cauliflower and cooked brown lentils to the skillet, cooking for an additional 3-4 minutes until the cauliflower is tender.

• 6

  Remove the skillet from the heat and stir in the fresh lime juice and chopped cilantro.

• 7

  Carefully remove the tortilla bowl from the oven and spoon the warm chicken and lentil mixture into the center.