NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Olive oil

2 cup Riced cauliflower

0.5 cup Red bell pepper

0.25 cup Red onion

0.25 whole Avocado

0.5 tsp Smoked paprika

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

  Pat the chicken breast dry and season both sides evenly with the smoked paprika, garlic powder, sea salt, and black pepper.

• 2

  Heat 0.5 tbsp of olive oil in a large skillet over medium-high heat.

• 3

  Place the chicken in the skillet and sear for 6-7 minutes per side until the exterior is golden-brown and the internal temperature reaches 165°F.

• 4

  Remove the chicken from the skillet and set it aside to rest on a cutting board.

• 5

  In the same skillet, add the remaining 0.5 tbsp of olive oil along with the diced red onion and red bell pepper.

• 6

  Sauté the vegetables for 3-4 minutes until they are tender and slightly caramelized.

• 7

  Stir in the riced cauliflower and cook for an additional 5 minutes, stirring frequently until the rice is tender but not mushy.

• 8

  Slice the rested chicken into strips.

• 9

  Divide the cauliflower rice mixture into bowls, top with the sliced chicken, fresh avocado, and a sprinkle of chopped cilantro.