NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

0.5 cup Cooked quinoa

2 cup Cauliflower rice

1 tbsp Extra virgin olive oil

3 cloves Garlic

1 medium Red bell pepper

2 tbsp Fresh parsley

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 whole Avocado

1 tbsp Lemon juice

PREPARATION

• 1

  Cut the chicken breast into bite-sized pieces and season evenly with sea salt, black pepper, and dried oregano.

• 2

  Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering.

• 3

  Add the chicken to the skillet and sauté for 6 to 8 minutes until golden brown and cooked through, then remove from the pan and set aside.

• 4

  In the same skillet, add the minced garlic and diced red bell pepper, sautéing for 2 to 3 minutes until the pepper is tender and the garlic is fragrant.

• 5

  Add the cauliflower rice and cooked quinoa to the skillet, stirring frequently for 4 minutes until the cauliflower is heated through and slightly softened.

• 6

  Return the cooked chicken to the skillet and toss with fresh chopped parsley and lemon juice to combine.

• 7

  Transfer the mixture to a bowl and top with fresh avocado slices before serving.