NUTRITION

SERVINGS

INGREDIENTS

8 oz chicken breast

0.5 cup non-fat Greek yogurt

1 tbsp honey

1 tbsp avocado oil

0.5 cup cooked basmati rice

1 cup cauliflower rice

1 medium red bell pepper

0.5 medium red onion

1 tsp garam masala

1 tsp turmeric

1 tsp chili powder

1 tbsp fresh ginger

2 cloves garlic

1 tbsp lime juice

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp fresh cilantro

PREPARATION

• 1

  In a medium bowl, whisk together the Greek yogurt, honey, grated ginger, minced garlic, lime juice, garam masala, turmeric, chili powder, sea salt, and black pepper.

• 2

  Slice the chicken breast into even strips and toss in the yogurt marinade until fully coated; refrigerate for at least 30 minutes to allow flavors to penetrate.

• 3

  Preheat your grill or a heavy grill pan over medium-high heat and lightly brush with avocado oil.

• 4

  Grill the marinated chicken strips for 5-6 minutes per side until deeply charred and the internal temperature reaches 165°F.

• 5

  While the chicken grills, slice the red bell pepper and onion into thick strips and grill them until tender and slightly blackened.

• 6

  In a separate skillet, quickly sauté the cauliflower rice with the cooked basmati rice for 3-4 minutes until the cauliflower is tender and the mixture is hot.

• 7

  Divide the rice blend into a bowl and top with the grilled chicken and charred vegetables.

• 8

  Garnish with freshly chopped cilantro and an extra squeeze of lime before serving.