Ingredients
4 cups cauliflower rice (or broccoli rice)
1 lb boneless skinless chicken breast, diced
1 large red bell pepper (or yellow bell pepper), diced
1 medium onion (or shallots), finely chopped
2 cloves garlic, minced
1 tbsp olive oil
2 tbsp lemon juice
1 tsp cumin
1 tsp salt
⅔ tsp black pepper
Instructions
Heat olive oil in a large skillet over medium-high. Sauté onions, garlic, and ½ tsp salt for 2 minutes.
Add chicken breast and cook 5-6 minutes until no pink remains. Stir in cumin and ½ tsp pepper.
Push chicken to one side, add bell peppers to the skillet, and sauté 3 minutes until slightly tender.
Increase heat to high, add cauliflower rice, and cook 3-4 minutes. Season with lemon juice, remaining pepper, and adjust salt to taste.
Combine rice and chicken-pepper mixture. Serve immediately or cool for meal prep.
Notes
For best texture, avoid overcooking cauliflower rice.
Store leftovers in airtight containers for up to 3 days.
Substitute chicken with tofu for a vegetarian option.
- Prep Time: 15
- Cook Time: 15
- Category: Low Calorie Meals
- Method: Sautéing
- Cuisine: Fusion Healthy
- Diet: High Protein, Low Calorie
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 85mg