1 tbsp avocado oil
1 lb boneless, skinless chicken breast cut into 1-inch pieces
¼ tsp Himalayan Sea salt
¼ tsp ground pepper
2 cloves garlic, minced
1 medium zucchini, sliced into ¼ inch pieces
½ cup low sodium chicken bone broth
4 cups cauliflower rice
3 cups fresh spinach
1 ½ cups light n fit plain Greek yogurt
½ cup shredded skim mozzarella cheese
- Preheat oven to 375ºF. Use olive oil spray to lightly coat a 9×13 inch baking dish.
- Heat oil in a large pot over medium high heat. Add chicken, sprinkle with salt and pepper and cook, stir until opaque on all sides, about 4 minutes.
- Add garlic and cook for 1 minute, continue stirring. Add zucchini and bone broth and stir until liquid is reduced and chicken is cooked through, 3-4 minutes. Remove from heat and stir in cauliflower rice, spinach, yogurt, and ¼ cup mozzarella cheese.
- Transfer mixture to the baking dish and sprinkle remaining cheese on top. Bake until the cheese is melted and starting to brown, 20-25 minutes. Let sit for at least 5 minutes before serving.
Nutritional info per serving: serves 6
Protein: 20 g
Fat: 5 g
Carbs: 11 g