NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 cup cauliflower rice

0.5 cup red bell pepper

0.5 cup red onion

0.25 cup black beans

1 tsp olive oil

0.25 whole avocado

1 tbsp lime juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp chili powder

0.5 tsp cumin

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Slice the red bell pepper and red onion into thin strips, toss them with half of the olive oil, sea salt, and black pepper, then roast for 15-20 minutes.

• 3

  While vegetables roast, slice the chicken breast into bite-sized pieces and season with chili powder, cumin, and the remaining salt and pepper.

• 4

  Heat the remaining olive oil in a non-stick skillet over medium-high heat and sauté the chicken until golden brown and cooked through, about 6-8 minutes.

• 5

  Remove the chicken from the pan and add the cauliflower rice and lime juice, sautéing for 3-5 minutes until just tender.

• 6

  Warm the black beans in a small saucepan or the microwave until heated through.

• 7

  Assemble the bowl by placing the cauliflower rice at the base, then top with the roasted peppers, onions, black beans, and sautéed chicken.

• 8

  Garnish with sliced avocado and fresh cilantro before serving.