Grilled Basil Chicken and Squash

Serves 4
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

1. Add 1 T olive oil to medium-high skillet to cook cauliflower rice. Cook for about 5
   minutes
2. Zest lime into large bowl, then squeeze in 2 Tbs juice. Grate garlic into bowl, stir
   in balsamic vinegar and red pepper flakes.
3. 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.
4. 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