NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1.5 cups Cauliflower florets

0.5 cup Cooked brown rice

0.5 cup Grated beetroot

0.5 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

1 tsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.

• 2

  Place the chicken breast and cauliflower florets on the baking sheet, then drizzle with olive oil.

• 3

  Season the chicken and cauliflower evenly with sea salt, black pepper, garlic powder, and smoked paprika.

• 4

  Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the cauliflower is tender and slightly charred.

• 5

  While the chicken roasts, place the grated beetroot in a small skillet with two tablespoons of water over medium heat, steaming for 5 minutes until softened.

• 6

  Stir the softened beetroot into the warm cooked brown rice until the rice is stained a deep, vibrant pink.

• 7

  Slice the roasted chicken into strips and serve alongside the cauliflower over the beetroot rice, finishing with a garnish of fresh parsley.