NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken Breast

1.5 cups Cauliflower Rice

1.5 tbsp Extra Virgin Olive Oil

2.5 tbsp Non-fat Greek Yogurt

0.5 cup Diced Cucumber

1 tbsp Lemon Juice

2 cloves Garlic, minced

1 tsp Fresh Rosemary, chopped

PREPARATION

• 1

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

• 2

  In a small mixing bowl, whisk together the olive oil, lemon juice, minced garlic, and chopped rosemary to create the marinade.

• 3

  Place the chicken breast on the prepared baking sheet and brush thoroughly with half of the herb marinade.

• 4

  Roast the chicken in the oven for 20 to 25 minutes, or until the internal temperature reaches 165°F and the juices run clear.

• 5

  While the chicken is roasting, heat a non-stick skillet over medium heat and add the cauliflower rice, sautéing it with the remaining marinade until tender and slightly golden.

• 6

  In a small bowl, combine the diced cucumber and Greek yogurt with a pinch of sea salt to make the cooling sauce.

• 7

  Once the chicken is done, let it rest for a few minutes before slicing it into strips.

• 8

  Serve the sliced chicken over the warm cauliflower rice and top with a generous dollop of the creamy cucumber yogurt sauce.