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Macros: 385 cal, fat 12g, carbs 13g, protein 54g, fibre 3g


1 lb chicken breast (skinless boneless), cut into 3/4-inch cubes

(skinless, boneless thighs may also be used)

1 tbsp olive or avocado oil, divided

sea salt and ground pepper, to taste

1 large bell peppers, cut into 3/4-inch pieces (red & yellow)

1 medium zucchini, cut into 1/2-inch slices

450g cauliflower rice

1 small onion, cut into wedges

120g medium fresh mushrooms, halved

1/2 cup ripe cherry tomatoes

1 tbsp minced garlic

1 Tbsp Italian seasoning


Season your chicken with sea salt and pepper on all sides.

Heat half of your oil in a large skillet over medium heat.

Add in the chicken and cook, stirring occasionally, until golden-brown and cooked through, 10- 12 minutes. Set aside and cover to keep warm.

Meanwhile, in a large bowl add all of your prepped veggies (besides tomatoes), garlic, Italian seasoning, and season with a pinch of sea salt and pepper. Stir to coat well. Once the chicken is done and set aside, and preheat the remaining oil in the same skillet again over high heat. Add seasoned veggies and cook for 4-5 minutes, or until tender-crisp. Return the chicken back into your skillet together with the cherry tomatoes and toss to heat everything up.






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