NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked brown rice

0.25 cup Black beans

0.5 cup Bell pepper

0.5 cup Zucchini

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

1 tbsp Lime juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Slice the bell pepper and zucchini into bite-sized pieces and place them on a baking sheet.

• 3

  Drizzle the vegetables with half of the olive oil and season with a pinch of sea salt and black pepper.

• 4

  Roast the vegetables in the oven for 15-20 minutes until they are tender and show slight char marks.

• 5

  While vegetables roast, season the chicken breast evenly with garlic powder, smoked paprika, and the remaining salt and pepper.

• 6

  Heat the remaining olive oil in a non-stick skillet over medium-high heat.

• 7

  Cook the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C).

• 8

  In a small saucepan or microwave-safe bowl, warm the cooked brown rice and black beans together.

• 9

  Remove the chicken from the pan and let it rest for 3 minutes before slicing into strips.

• 10

  Assemble the bowl by placing the rice and bean mixture at the bottom, then topping with the roasted vegetables and sliced chicken.

• 11

  Drizzle the entire bowl with fresh lime juice just before serving.