1 package cauliflower rice
1 lime, plus wedges for serving
2 cloves garlic
1 tbsp. balsamic vinegar
1/2 tsp red pepper flakes4 small yellow squash, halved lengthwise
2 tbsp. olive oil, divided
Kosher salt and pepper
1 lb. chicken breast
4 Tbs basil, roughly chopped
- Add 1 T olive oil to medium-high skillet to cook cauliflower rice. Cook for about 5
- Zest lime into large bowl, then squeeze in 2 Tbs juice. Grate garlic into bowl, stir
in balsamic vinegar and red pepper flakes.
- Use olive oil spray to add to squash and chicken breasts. Sprinkle both lightly
with salt and pepper. Grill squash until just barely tender and chicken until
cooked through, about 3 minutes per side; transfer to cutting board.
- Cut zucchini and chicken into pieces, fold in basil and serve over cauliflower rice
and lime wedges.
Calories per serving 316
Protein 46 g
Fat 10 g
Carbs 17 g