NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Extra virgin olive oil

1 medium Red bell pepper

0.5 medium Yellow onion

0.25 cup Cooked brown rice

0.25 whole Avocado

1 tsp Chili powder

0.5 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lime juice

1 tbsp Fresh cilantro

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Slice the red bell pepper and yellow onion into thin strips. Toss them on the baking sheet with 0.5 tablespoon of olive oil and a pinch of sea salt.

• 3

  Roast the vegetables for 18-20 minutes until they are tender and show dark, charred edges.

• 4

  While the vegetables roast, slice the chicken breast into thin strips and place in a bowl. Toss with the remaining 0.5 tablespoon of olive oil, chili powder, cumin, sea salt, and black pepper.

• 5

  Heat a non-stick skillet over medium-high heat. Add the chicken and sauté for 6-8 minutes, stirring occasionally, until cooked through and golden brown.

• 6

  Warm the pre-cooked brown rice and place it at the base of a serving bowl.

• 7

  Layer the roasted peppers, onions, and sautéed chicken over the rice.

• 8

  Garnish with sliced avocado, fresh cilantro, and a generous squeeze of lime juice before serving.