Chicken Taco Bowl with Cabbage, Spinach and Lime

One plate is the amount the calories and protein above are for.

• 6 oz ground chicken
• 1 cup cooked cabbage (from 2 cups raw shredded)
• 1 cup cooked spinach (from 3 cups raw)
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon dried oregano
• 1 clove garlic, minced
• 1 slice cheddar
• 1/4 lime, juiced
• 2 tablespoons chopped cilantro
• 1/4 teaspoon salt

• 12 oz ground chicken
• 2 cups cooked cabbage (from 4 cups raw shredded)
• 2 cups cooked spinach (from 6 cups raw)
• 2 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 2 clove garlic, minced
• 2 slice cheddar
• 1/2 lime, juiced
• 4 tablespoons chopped cilantro
• 1/2 teaspoon salt

• 24 oz ground chicken
• 4 cups cooked cabbage (from 8 cups raw shredded)
• 4 cups cooked spinach (from 12 cups raw)
• 4 tablespoon olive oil
• 2 teaspoon ground cumin
• 2 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 4 clove garlic, minced
• 4 slice cheddar
• 1 lime, juiced
• 8 tablespoons chopped cilantro
• 1 teaspoon salt

• 36 oz ground chicken
• 6 cups cooked cabbage (from 12 cups raw shredded)
• 6 cups cooked spinach (from 18 cups raw)
• 6 tablespoon olive oil
• 3 teaspoon ground cumin
• 3 teaspoon smoked paprika
• 1 1/2 teaspoon dried oregano
• 6 clove garlic, minced
• 6 slice cheddar
• 1 1/2 lime, juiced
• 12 tablespoons chopped cilantro
• 1 1/2 teaspoon salt

• 48 oz ground chicken
• 8 cups cooked cabbage (from 16 cups raw shredded)
• 8 cups cooked spinach (from 24 cups raw)
• 8 tablespoon olive oil
• 4 teaspoon ground cumin
• 4 teaspoon smoked paprika
• 2 teaspoon dried oregano
• 8 clove garlic, minced
• 8 slice cheddar
• 2 lime, juiced
• 16 tablespoons chopped cilantro
• 2 teaspoon salt

1. Warm the olive oil in a large skillet over medium-high heat for 1 minute until it shimmers.

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2. Brown the chicken 7 minutes, breaking it up, until no pink remains and it reads 165°F, then spoon off any fat.

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3. Stir in the cumin, paprika, oregano, garlic and salt and cook 1 minute until fragrant.

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4. Add the cabbage and cook 5 minutes until tender, then add the spinach for 1 minute until wilted.

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5. Lay the cheddar on top and cover 1 minute until it melts, then squeeze the lime over and top with the cilantro.

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6. To keep it: cool it within 2 hours, portion it into a shallow lidded container and keep the cilantro separate, refrigerate up to 4 days, then reheat it covered for 2 to 3 minutes until steaming and 165°F in the center.

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• Calories586
• Protein57g
• Carbs9g
• Fat35g
• Fiber4g
• Sodium923mg

• A Healthy Weight
• Blood Sugar

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