NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp non-fat Greek yogurt

0.5 tsp honey

0.5 tsp avocado oil

1.5 cup cauliflower rice

0.5 cup red bell pepper

0.25 cup red onion

1 tsp garam masala

1 tsp turmeric

1 tsp chili powder

1 tbsp fresh ginger

1 tbsp fresh garlic

1 tbsp lime juice

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp fresh cilantro

PREPARATION

• 1

  In a small mixing bowl, combine the non-fat Greek yogurt, honey, grated fresh ginger, minced garlic, lime juice, garam masala, turmeric, chili powder, sea salt, and black pepper to create a thick marinade.

• 2

  Slice the chicken breast into thin, even strips and toss them in the yogurt mixture until thoroughly coated. Let the chicken marinate for at least 20 minutes in the refrigerator.

• 3

  Preheat a grill or a non-stick grill pan over medium-high heat and lightly coat with the avocado oil.

• 4

  Place the chicken strips on the grill and cook for 4-5 minutes per side, or until the chicken is cooked through and shows deep, charred grill marks.

• 5

  While the chicken is cooking, slice the red bell pepper and red onion into strips and grill them alongside the chicken until tender and slightly blackened.

• 6

  In a separate non-stick skillet, sauté the cauliflower rice over medium heat for 3-5 minutes until tender and slightly golden, seasoning with a pinch of salt if desired.

• 7

  Assemble the bowl by placing the cauliflower rice at the base, then topping with the grilled chicken strips and charred vegetables.

• 8

  Garnish the bowl with freshly chopped cilantro and an extra squeeze of lime juice for a bright finish.