NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Broccoli florets

1 cup Brussels sprouts

1 cup Riced cauliflower

0.25 whole Avocado

2 tbsp Greek yogurt

1 tbsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

1 tsp Lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.

• 2

  Cut the chicken breast into 1-inch cubes and halve the Brussels sprouts.

• 3

  On the baking sheet, toss the chicken, broccoli florets, and Brussels sprouts with the olive oil, sea salt, black pepper, and garlic powder until evenly coated.

• 4

  Spread the mixture in a single layer and roast for 20-22 minutes, or until the chicken is cooked through and the vegetables are tender with charred edges.

• 5

  While the vegetables roast, place the riced cauliflower in a non-stick skillet over medium heat and sauté for 5-7 minutes until softened and moisture has evaporated.

• 6

  In a small bowl, mash the avocado and whisk it together with the Greek yogurt and lemon juice until the consistency is smooth and creamy.

• 7

  Divide the riced cauliflower into bowls, top with the roasted chicken and vegetable mixture, and finish with a generous drizzle of the avocado-yogurt sauce.