Seared Chili-Lime Chicken Fajitas with Roasted Cauliflower and Quinoa

Ingredients

• 1 1/2 lbs boneless, skinless chicken breasts, cubed
• 4 cups cauliflower florets, fresh or frozen
• 1 cup quinoa, dry
• 2 tbsp lime juice, fresh
• 1 tsp chili powder
• 1 tsp garlic powder
• 1 tsp cumin
• 2 tbsp olive oil
• salt and pepper, to taste

Instructions

1. 1

   1. Preheat oven to 400°F. Toss the cauliflower florets with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until tender and lightly browned.

2. 2

   2. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, cover, and reduce heat to low. Simmer for 15-20 minutes, until quinoa is fluffy.