NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

3 cup cauliflower rice

1 tbsp olive oil

3 tbsp buffalo sauce

0.5 whole avocado

0.5 cup celery

0.5 cup carrots

2 tbsp Greek yogurt

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp green onions

PREPARATION

• 1

  Season the chicken breast evenly with sea salt, black pepper, and garlic powder.

• 2

  Heat the olive oil in a large skillet over medium-high heat.

• 3

  Add the chicken to the skillet and cook for 5-6 minutes per side until golden brown and cooked through.

• 4

  Remove the chicken from the pan, let it rest for a few minutes, then dice it into bite-sized pieces.

• 5

  In the same skillet, add the cauliflower rice, diced celery, and shredded carrots.

• 6

  Sauté the vegetables for 5-7 minutes until the cauliflower rice is tender and the moisture has evaporated.

• 7

  Return the diced chicken to the skillet and pour the buffalo sauce over the mixture, tossing well to coat everything.

• 8

  Transfer the mixture to a bowl and top with sliced avocado and a dollop of Greek yogurt.

• 9

  Garnish with sliced green onions and serve immediately while hot.