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FWTFL Recipe

As you reflect on your journey with the FWTFL program, it's clear that commitment to nutrition and a balanced approach can lead to lasting transformations. Here are some key takeaways: Transformation Timeline: Expect changes in up to 6 weeks, shifting to a fat-burning state. Nutrition's Role: Remember, nutrition counts for 80% of results; workouts are just 20%. Effective use of bullet points can help convey important information succinctly. Workout Flexibility: Choose from At-Home, Beginner, or Gym levels to fit your schedule. Minimal Workouts: Significant results can happen even with minimal exercise. Support System: Utilize coach guidance and community for motivation. Long-Term Success: Form healthy habits for sustained results.
Print Recipe

Ingredients
  

  • 2 boneless skinless chicken breasts
  • 1 cup salsa verde
  • 2 cups cauliflower rice
  • 2 cups kale chopped
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Optional toppings: avocado cilantro, lime wedges

Instructions
 

  • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • Place the chopped kale on the baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat evenly. Roast in the oven for about 10-15 minutes, or until crispy and slightly browned.
  • While the kale is roasting, heat a skillet over medium heat. Season the chicken breasts with salt and pepper on both sides. Add the chicken to the skillet and cook for about 5-7 minutes on each side, or until fully cooked and no longer pink in the center.
  • Pour the salsa verde over the cooked chicken in the skillet, allowing it to simmer for an additional 2-3 minutes to heat through and absorb the flavors.
  • In a separate pan, sauté the cauliflower rice over medium heat for about 5-7 minutes, stirring occasionally, until tender. Season with salt and pepper to taste.
  • To serve, place a scoop of cauliflower rice on each plate, top with the salsa verde chicken, and add a generous portion of roasted kale. Optionally, garnish with avocado, cilantro, and lime wedges.