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- 2 tbs. coconut oil
- 1 lb. chicken, cubed
- 3 limes, 2 juiced, 1 quartered
- 1/4 cup cilantro, chopped
- 2 tsp. garlic powder
- Salt and pepper to taste
- 3 cups riced cauliflower
- 1 tbs. garlic, minced
- 1/2 cup black beans
- 1/4 cup red onion, diced
- 1/2 cup corn
- 2 cups cherry tomatoes, halved
- 1 avocado, diced
Heat one tablespoon of coconut oil in a skillet over medium heat until melted. Add the chicken and sauté until thoroughly cooked, about eight to 10 minutes.
In a medium bowl, add the chicken, lime juice, cilantro, garlic powder, and salt and pepper. Combine until well mixed. Set aside in the refrigerator.
Heat another tablespoon of coconut oil in the skillet. Once melted, add the riced cauliflower and minced garlic and sauté for about five minutes. Add the black beans, red onion, and corn and sauté for another five minutes.
Add the riced cauliflower, beans, onion, and corn to a bowl with the chicken. Mix in the halved tomatoes and avocado, and squeeze the juice of the quartered limes over all the ingredients.
Servings Per Container
Amount Per Serving
% Daily Value*
19%Total Fat 12g
8%Total Carbohydrates 23g
* Percent Daily Values are based on a 2000 calorie diet.