NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 cup riced cauliflower

0.5 cup black beans

1 large egg

1 tbsp olive oil

1.5 tbsp gochujang

1 cup baby spinach

0.5 cup red bell pepper

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a small pot of water to a boil, add the egg, and cook for 6.5 minutes for a jammy yolk, then transfer to an ice bath.

• 2

  Heat half of the olive oil in a skillet over medium-high heat and sauté the riced cauliflower until tender, seasoning with a half tablespoon of gochujang for a spicy kick.

• 3

  Remove the cauliflower rice and set aside in a bowl; add the remaining oil to the same skillet and sauté the diced chicken breast until golden brown and cooked through.

• 4

  Season the chicken with sea salt, black pepper, and the remaining gochujang, stirring to coat the meat thoroughly in the sauce.

• 5

  Add the diced red bell pepper and baby spinach to the skillet with the chicken, cooking until the spinach is just wilted.

• 6

  Fold the rinsed black beans into the chicken and vegetable mixture until warmed through.

• 7

  Layer the spicy chicken and bean mixture over the cauliflower rice base.

• 8

  Peel the soft-boiled egg, slice it in half, and place it on top of the bowl before serving.