Servings 4 | Serving size 1
Nutrition per serving Fiber 6g | Calories 470
TOTAL FAT
36.5g (70%)
NET CARBS
5g (4%)
PROTEIN
28g (26%)
Ingredients
1⁄2 medium head cauliflower, cut
into florets (or about 4 cups pre-riced cauliflower)
12.5oz (350g) skin-on chicken thighs, deboned
2 tsp salt
2 tsp paprika, divided
4 tbsp olive oil
1⁄2 medium green bell pepper, diced
1⁄2 medium red bell pepper, diced
4 tsp Tabasco sauce (optional)
For the guacamole
2 medium avocados, chopped
Juice of medium lime
1⁄2 tsp salt
1⁄2 tsp black pepper
2 tsp Tabasco sauce (optional)
Method
1 Place the cauliflower florets in a food processor and pulse until a rice-like texture is achieved. Set aside.
2 Season both sides of the chicken thighs with the salt and 1 teaspoon of the paprika.
3 Add the olive oil to a large frying pan placed over medium-high heat. Once the oil is hot, add the chicken thighs and cook for 7 minutes per side or until the internal temperature reaches 165°F (74°C).
Transfer to a cutting board to cool slightly, then slice into finger-width strips.
4 Place the pan back over the heat and add the diced peppers. Cook for 5 minutes or until the peppers are softened. Set aside.
5 Make the guacamole by combining the avocado, lime juice, salt, black pepper, and Tabasco sauce (if using) in a small, resealable container. Mix until the ingredients are well combined, then cover the guacamole with a thin layer of water, place a piece of plastic wrap over the bowl, and seal with the lid. (When you’re ready to serve, drain off the water and remove the desired portion, then add a new layer of water and reseal the bowl to help keep the guacamole fresh.)
6 Evenly divide the riced cauliflower between 4 meal prep containers. Top each serving with 1 teaspoon of the Tabasco sauce (if using) and then sprinkle the remaining paprika over each serving. Evenly divide the chicken and bell peppers between each container.
7 When you’re ready to serve, heat the mixture in the microwave, stir, then top with 2 tablespoons of the guacamole.
Storage: Store in the fridge for up to 4 days or freeze for up to 1 month (do not freeze the guacamole).
Megjegyzések
Megjegyzés küldése