YOUR SOLIN GENERATED RECIPE
Sautéed chicken breast and vibrant bell peppers served over a bed of fluffy cauliflower rice with creamy avocado slices.
INGREDIENTS
5 oz Chicken breast
2 cups Cauliflower rice
1 cup Baby spinach
0.5 cup Red bell pepper
0.5 tbsp Extra virgin olive oil
0.25 whole Avocado
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Garlic powder
1 tbsp Fresh cilantro
PREPARATION
Dice the chicken breast into bite-sized pieces and season evenly with sea salt, black pepper, and garlic powder.
Heat the extra virgin olive oil in a large skillet over medium-high heat.
Add the chicken to the skillet and sauté until golden brown and cooked through, approximately 6 to 8 minutes.
Remove the chicken from the pan and set aside; in the same skillet, add the cauliflower rice and diced red bell peppers.
Sauté the vegetables for 4 to 5 minutes until the peppers are tender and the cauliflower rice is lightly toasted.
Add the baby spinach to the skillet and toss for 30 seconds until just wilted.
Transfer the vegetable mixture to a bowl, top with the cooked chicken, and garnish with sliced avocado and fresh cilantro.