What I Eat In A Day

Ingredients

• 1 lb Chicken Breast (skinless, boneless, sliced in half lengthwise)
• 1/4 cup Greek Yogurt (full‑fat, plain)
• 1/2 tsp Salt
• 1/4 tsp Black Pepper (freshly ground)
• 1/4 tsp Onion Powder
• 1/4 tsp Garlic Powder
• 1/4 tsp Paprika
• 2 cloves Garlic (minced)
• 1 tbsp Avocado Oil (for searing chicken)
• 1 cup Jarred Coconut Curry Sauce (medium heat level, Thai style)
• 2 tbsp Cilantro (chopped, for garnish)
• 2 cups Cauliflower Rice (pre‑riced, frozen or fresh)
• 1/2 Red Bell Pepper (sliced thin)
• 1 small Onion (sliced)

Instructions

1. Prepare Ingredients

   Slice the chicken breast in half lengthwise, mince the garlic, slice the onion and bell pepper, and drain the cauliflower rice with a clean kitchen towel to remove excess moisture.

   Time: PT5M

2. Season Chicken

   In a bowl, combine salt, black pepper, onion powder, garlic powder, and paprika. Sprinkle the mixture over both sides of the chicken pieces.

   Time: PT2M

3. Coat with Yogurt

   Add the Greek yogurt to the seasoned chicken and toss until each piece is lightly coated.

   Time: PT1M

4. Sear Chicken

   Heat 1 tbsp avocado oil in a large skillet over medium‑high heat. Add the chicken pieces in a single layer and let them cook undisturbed for 3‑4 minutes until a deep golden crust forms.

   Time: PT4M

   Temperature: Medium‑High

5. Finish Cooking Chicken

   Flip the chicken, cover the skillet, and cook another 3‑4 minutes until the interior reaches 165°F (74°C). Remove and set aside.

   Time: PT4M

   Temperature: Medium‑High

6. Sauté Aromatics and Veggies

   In the same skillet, add the minced garlic, sliced onion, and bell pepper. Sauté for about 2 minutes until the onion becomes translucent and the pepper softens.

   Time: PT2M

   Temperature: Medium

7. Add Curry Sauce

   Pour the jarred coconut curry sauce into the skillet, stir, and bring to a gentle boil. Return the chicken to the pan, reduce heat, and simmer for 5 minutes so the flavors meld.

   Time: PT5M

   Temperature: Medium

8. Prepare Cauliflower Rice

   Heat a separate saucepan with a drizzle of avocado oil over medium heat. Add the drained cauliflower rice, season with a pinch of salt, and sauté for 5‑7 minutes, stirring frequently, until fluffy and lightly golden.

   Time: PT7M

   Temperature: Medium

9. Plate and Garnish

   Divide the cauliflower rice between two bowls, top with the curry‑coated chicken, spoon extra sauce over the top, and garnish with chopped cilantro.

   Time: PT2M

Nutrition Facts

Calories

460

Protein

38 g

Carbohydrates

9 g

Fat

28 g

Fiber

4 g