NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tsp Avocado oil

0.5 tsp Ground cumin

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Cauliflower rice

0.5 cup Black beans

0.25 cup Pico de gallo

0.25 whole Avocado

1 tbsp Fresh cilantro

1 tbsp Lime juice

PREPARATION

• 1

  Season the chicken breast evenly on both sides with ground cumin, smoked paprika, garlic powder, sea salt, and black pepper.

• 2

  Heat the avocado oil in a large skillet over medium-high heat until shimmering.

• 3

  Add the chicken to the skillet and sear for 6 to 7 minutes per side, or until the internal temperature reaches 165 degrees Fahrenheit.

• 4

  While the chicken cooks, sauté the cauliflower rice in a separate non-stick pan for 4 to 5 minutes until tender and slightly golden.

• 5

  In a small saucepan, warm the black beans over low heat until heated through.

• 6

  Remove the chicken from the skillet and let it rest for 3 minutes before slicing into bite-sized cubes.

• 7

  Build the bowl by placing the cauliflower rice at the bottom, followed by the black beans and the sliced chicken.

• 8

  Top the bowl with pico de gallo, fresh avocado, chopped cilantro, and a bright squeeze of lime juice.