Makes 2 Servings
Macros: 415 Cal, Fat 11g, Carbs 48g, Fibre 5g, Protein 31g
1/2 cup Brown Rice
227 grams Chicken Breast
2 tsps Avocado Oil (divided)
1 1/2 tsps Taco Seasoning (divided)
1/2 cup Unsweetened Coconut Yogurt
1 tbsp Lime Juice
1 tbsp Cilantro
1 1/2 cups Green Cabbage (thinly sliced)
1/2 Green Bell Pepper (medium, chopped)
1 Tomato (medium, chopped)
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!
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.
More Flavour: Add red pepper flakes, smoked paprika, or cayenne pepper to the taco seasoning. Season with salt if needed.
Additional Toppings: Lime wedges, cilantro, or chopped green onion.
No Brown Rice: Use quinoa or cauliflower rice instead.
No Cabbage: Use romaine lettuce or kale instead.