Ingredients
Equipment
Method
Instructions
- Begin by patting the chicken breast dry with paper towels. Drizzle 1 teaspoon of olive oil over the chicken and sprinkle with 2 teaspoons of taco seasoning. Set aside to marinate.
- Preheat your oven to 400°F (200°C). Toss the cauliflower pieces with 1 tablespoon of olive oil, salt, and pepper. Roast for about 20 minutes, or until golden and tender.
- In a skillet over medium heat, add the seasoned chicken breast. Cook for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C). Remove and let rest before slicing.
- In the same skillet, add more olive oil if needed, then sauté the sliced red bell pepper, onion, and minced garlic for about 5-7 minutes until tender.
- In a large mixing bowl, combine the roasted cauliflower, sautéed vegetables, corn (if using), minced cilantro, and lime juice. Toss gently to combine.
- To serve, start with a base of the vegetable mixture, top with sliced chicken, salsa, chopped avocado, and additional cilantro if desired. Finish with a squeeze of lime juice.
Notes
- For extra flavor, consider adding jalapeños or hot sauce.
- This dish is great for meal prep; store components separately.
- Customize with your favorite veggies or grains!
