Categories: chicken- main dish

Ingredients

• Olive oil cooking spray
• 1 (4 oz.) chicken breast cutlet
• kosher salt and chili powder
• 1/2 ( 7 oz.) bag of shirataki rice, rinsed and drained1/2 cup fresh pico de gallo
• 2 Tbsp. drained no-salt-added black beans
• 1/4 cup fresh cilantro

Directions

1. Spray a nonstick skillet with cooking spray and place it over medium-high heat. Season the chicken on both sides with salt and chili powder and cook on each side until browned and chicken is cooked through, about 2 minutes per side. Transfer to a plate and set aside.
2. Add the rice to the pan and cook until all the water has evaporated, about 30 seconds. Transfer to a bowl with the pico de gallo and beans, mix well, and season with salt and chili powder.
3. Spoon the rice mixture into a bowl and top with the chicken and cilantro.

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