Time: 50 mins
Servings: 2
Ingredients:
- 93g Brown Rice
- 227g Chicken Breast
- 10ml Avocado Oil (divided)
- 6g Taco Seasoning (divided)
- 113g Unsweetened Coconut Yogurt
- 15ml Lime Juice
- 1g Cilantro
- 134g Green Cabbage (thinly sliced)
- 1/2 Green Bell Pepper (medium, chopped)
- 1 Tomato (medium, chopped)
Directions:
- Preheat the oven to 400ºF (204ºC).
- Cook the rice according to package directions. Let the rice cool slightly.
- Meanwhile, place the chicken breast in a baking dish and season both sides with 1/2 of the oil and 2/3 of the taco seasoning. Bake for 25 to 30 minutes or until the chicken breast is cooked through. Let cool for 10 to 15 minutes then slice.
- Meanwhile, in a small bowl combine the coconut yogurt, lime juice, cilantro, the remaining oil, and the remaining taco seasoning to make a dressing.
- Divide the rice, cabbage, peppers, tomato, and chicken between bowls. Serve with the yogurt dressing. Enjoy!
Notes!
More Flavour:
Add red pepper flakes, smoked paprika, or cayenne pepper to the taco
seasoning. Season with salt if needed.
Leftovers:
Refrigerate in an airtight container for up to three days. Serve cold or to reheat store the cabbage, veggies, and yogurt separately from the chicken and rice
Nutritional Info:
Amount per serving
Calories – 415
Fat – 11g
Carbs – 48g
Fiber – 5g
Sugar – 4g
Protein – 31g
