NUTRITION

SERVINGS

INGREDIENTS

5.5 ounces Chicken Breast

2/3 cup cooked Brown Rice

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1/4 cup diced Mango

1 teaspoon Extra Virgin Olive Oil

PREPARATION

• 1

  Season the chicken breast with sea salt, cracked black pepper, and a squeeze of fresh lime juice

• 2

  Heat half of the olive oil in a grill pan or cast iron skillet over medium-high heat

• 3

  Grill the chicken for approximately 6 to 7 minutes per side until the internal temperature reaches 165°F and juices run clear

• 4

  In a separate skillet, toss the sliced bell peppers and zucchini with the remaining olive oil and sauté until tender and slightly charred

• 5

  Prepare a quick salsa by combining the diced mango with fresh chopped cilantro and a splash of lime juice in a small bowl

• 6

  Place the warm, fluffy brown rice at the base of a serving bowl

• 7

  Slice the grilled chicken into strips and arrange them over the rice alongside the sautéed vegetables

• 8

  Top the bowl with the fresh mango salsa for a vibrant finishing touch