NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.33 cup cooked brown rice

0.25 cup black beans

0.25 whole avocado

0.5 cup bell peppers

0.25 cup red onion

1 tbsp fresh cilantro

1 tbsp lime juice

0.5 tsp ground cumin

0.5 tsp chili powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp extra virgin olive oil

PREPARATION

• 1

  Pat the chicken breast dry and season both sides with ground cumin, chili powder, sea salt, and black pepper.

• 2

  Heat the extra virgin olive oil in a skillet over medium-high heat until shimmering.

• 3

  Add the chicken to the skillet and cook for 5-7 minutes per side, or until the internal temperature reaches 165°F.

• 4

  Remove the chicken from the skillet and let it rest for 5 minutes before slicing into bite-sized pieces.

• 5

  In the same skillet, add the sliced bell peppers and diced red onion, sautéing for 3-4 minutes until they are tender-crisp and slightly charred.

• 6

  In a small mixing bowl, combine the warm cooked brown rice with fresh lime juice and chopped cilantro, tossing until well incorporated.

• 7

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

• 8

  Assemble the bowl by placing the cilantro-lime rice at the base, then topping with the sliced chicken, sautéed vegetables, black beans, and fresh avocado slices.