NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tbsp Extra virgin olive oil

1 cup Broccoli florets

1 medium Bell pepper

0.5 cup Red onion

1.5 cup Cauliflower rice

1 clove Garlic

1 tbsp Lemon juice

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Cut the chicken breast into one-inch cubes and dice the bell pepper and red onion into similar sizes.

• 3

  Place the chicken, broccoli florets, bell pepper, and red onion onto the prepared baking sheet.

• 4

  Drizzle with olive oil and sprinkle with sea salt, black pepper, and dried oregano, then toss thoroughly to coat.

• 5

  Spread the mixture into a single layer and roast for 18 to 20 minutes until the chicken is cooked through and the vegetables are tender.

• 6

  While the tray roasts, place the cauliflower rice in a non-stick skillet over medium heat and sauté for 5 to 7 minutes until softened.

• 7

  In a small ramekin, whisk together the minced garlic and lemon juice to create a bright finishing sauce.

• 8

  Divide the cauliflower rice into bowls, top with the roasted chicken and vegetable mixture, and finish with the lemon-garlic drizzle.