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Servings: 1, Prep Time: 15 min, Cook Time: 15 min
Ingredients
5 oz [140 g] Skinless Chicken Breast
1 tsp [4.79 g] Apple Cider Vinegar
1.5 tsp [7.2 g] Olive Oil
0.25 tsp [0.45 g] Italian Seasoning
1 cup [100 g] Riced Cauliflower
2 leaf, medium medium [30 g] Butterhead Lettuce
0.5 medium (approx 2-3/4" long, 2-1/2" dia) [57 g] Red Bell Pepper
0.5 medium [57 g] Yellow Bell Pepper
0.5 avocado [68 g] Avocado
0.5 tbsp, chopped [2.5 g] Red Onions
0.25 tbsp [0.25 g] Cilantro
0.25 tsp [0.53 g] Paprika
0.5 fruit [33.5 g] Lime
Directions
Create your marinade by mixing the apple cider vinegar, olive oil, Italian seasoning and a dash of salt and pepper in a bowl or large freezer bag. Add the chicken breast and turn until fully covered. Allow to marinate for at least 10 minutes or overnight.
While the chicken marinates, dice the bell peppers, chop the onion and the lettuce. Set aside.
Cook the riced cauliflower according to the package.
Grill the chicken until cooked to 165 degrees F (74 degrees C). Option to bake in the oven at 400 degrees F (205 degrees C) until cooked through.
Heat a pan with olive oil and cook the bell pepper until soft. Add salt and pepper to taste.
In a medium bowl, add the avocado, onions, paprika, cilantro, juice from the lime and a dash of salt and pepper. Mix well.
Serve the cauliflower rice, lettuce, bell peppers and chicken in a bowl and top with the guacamole.
Nutrition Info
Calories: 418, Fat: 20g, Carbs: 26g, Protein: 38g, Fiber: 13g
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