NUTRITION

SERVINGS

INGREDIENTS

3 oz Chicken Breast, diced

1/3 cup Egg Whites

1.5 cups Cauliflower Rice

1/2 cup Sweet Potato, cubed

1/2 small Avocado, sliced

1.5 tsp Extra Virgin Olive Oil

Pinch of Sea Salt and Black Pepper

PREPARATION

• 1

  Preheat your oven or air fryer to 400°F.

• 2

  Toss the cubed sweet potatoes with 1/2 teaspoon of olive oil and a pinch of salt, then roast for 15-20 minutes until tender and slightly browned.

• 3

  While potatoes roast, heat a non-stick skillet over medium-high heat with the remaining teaspoon of olive oil.

• 4

  Season the diced chicken with salt and pepper, then add to the skillet, cooking for 5-7 minutes until the exterior is golden and crispy and the meat is cooked through.

• 5

  Remove the chicken from the pan and set aside.

• 6

  In the same skillet, add the cauliflower rice and sauté for 3-4 minutes until softened.

• 7

  Push the cauliflower rice to one side of the pan and pour the egg whites into the other side, scrambling them until light and fluffy.

• 8

  Combine the cauliflower rice and egg whites in the pan, then transfer to a serving bowl.

• 9

  Top the bowl with the roasted sweet potatoes, crispy chicken, and fresh avocado slices.