To make this protein-packed plate, I used frozen brown rice and pre-cooked grilled chicken from Trader Joe’s. The items are still whole foods with no added chemicals, so I can’t feel too bad about it.
It saved me a lot of time on the stove and got a healthy, low-fat dinner on the table in less than 20 minutes. I’d call that a win-win.
Serves: 1
Ingredients for the avocado crème:
-½ of an avocado
-the juice of 1/3 a lime
-½ teaspoon of cumin
-1 teaspoon of chili powder
-salt and pepper to taste
-4 tablespoons nonfat Greek yogurt
For the plate:
-4 ounces of grilled chicken breast
-½ cup of brown rice
-½ cup of cucumber, sliced thin
-cherry tomato for garnish
Directions
- Place the salt and pepper, avocado, lime, cumin and chili powder into the blender and purée.
- Add in the Greek yogurt and blend until the sauce is smooth.
- Place ½ cup of brown rice in a measuring cup and flip over onto the plate (this is how I created the cylinder shape of the rice).
- Garnish with a sliced cherry tomato.
- Slice chicken at an angle and add to the plate.
- Using a spoon, take a dollop of avocado crème and dollop a spoonful onto the plate, and then drag the spoon to create the shape in the photo.
- Circle the plate with cucumber slices.
- Enjoy!
