NUTRITION

SERVINGS

INGREDIENTS

18 ounces Chicken Breast

3 cups cooked White Rice

1/2 cup nonfat Greek Yogurt

1 large Avocado

2 large Eggs

2 cups Broccoli florets

1 ounce Walnuts

1 cup Cherry Tomatoes

1 tablespoon Olive Oil

PREPARATION

• 1

  Prepare the white rice according to package instructions and keep warm.

• 2

  Season the chicken breast with salt and pepper, then grill over medium-high heat with olive oil until the internal temperature reaches 165°F.

• 3

  While the chicken is grilling, steam the broccoli florets until they are bright green and tender-crisp.

• 4

  Bring a small pot of water to a boil and cook the eggs for 6 and a half minutes for a jammy yolk, then immediately transfer to an ice bath.

• 5

  In a small bowl, whisk the Greek yogurt with a squeeze of lime juice and a pinch of salt to create a creamy sauce.

• 6

  Slice the grilled chicken and peel the soft-boiled eggs.

• 7

  Divide the rice into large serving bowls and top with the chicken, steamed broccoli, halved cherry tomatoes, sliced avocado, and the eggs.

• 8

  Garnish with crushed walnuts and a generous dollop of the lime-yogurt sauce before serving.