NUTRITION

SERVINGS

INGREDIENTS

6.5 ounces Tilapia Fillet

1 cup Asparagus spears

1 cup Cauliflower Rice

1 teaspoon Avocado Oil

1 clove Garlic, minced

1/2 Lemon, juiced

PREPARATION

• 1

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

• 2

  Toss the asparagus spears with half of the avocado oil and a pinch of sea salt on the prepared sheet.

• 3

  Roast the asparagus for 12 to 15 minutes until the tips are slightly crisp and tender.

• 4

  Season the tilapia fillets on both sides with sea salt, black pepper, and a dash of garlic powder.

• 5

  Heat the remaining avocado oil in a large non-stick skillet over medium-high heat.

• 6

  Sear the tilapia for approximately 3 to 4 minutes per side until the edges are golden and the fish is opaque.

• 7

  Remove the fish from the pan and immediately add the cauliflower rice and minced garlic to the same skillet.

• 8

  Sauté the cauliflower rice for 5 minutes until softened and infused with the garlic and pan juices.

• 9

  Plate the cauliflower rice topped with the tilapia fillets and roasted asparagus, finishing with a fresh squeeze of zesty lemon.