NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken thighs

1 tsp avocado oil

1 tsp chili powder

0.5 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

1.5 cups cauliflower rice

0.25 cup red bell pepper

2 tbsp red onion

2 tbsp fresh salsa

2 tbsp plain nonfat Greek yogurt

0.25 whole avocado

1 tbsp fresh cilantro

1 tsp lime juice

PREPARATION

• 1

  Dice the chicken thighs into bite-sized pieces and place them in a small bowl.

• 2

  In a small ramekin, combine the chili powder, cumin, garlic powder, onion powder, and sea salt.

• 3

  Toss the chicken with the spice blend until every piece is evenly coated.

• 4

  Heat the avocado oil in a large skillet over medium-high heat. Add the chicken and cook for 6-8 minutes until browned and cooked through.

• 5

  Remove the chicken from the pan and set aside. In the same pan, add the cauliflower rice, diced red bell pepper, and red onion.

• 6

  Sauté the vegetables for 3-5 minutes until the cauliflower rice is tender and the peppers are slightly softened.

• 7

  Transfer the cauliflower rice mixture to a serving bowl and top with the cooked chicken.

• 8

  Garnish the bowl with fresh salsa, a dollop of Greek yogurt, sliced avocado, and fresh cilantro.

• 9

  Drizzle with lime juice just before serving for a bright, acidic finish.