Seared Chili-Lime Chicken with Roasted Cauliflower and Quinoa

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, about 4 breasts
• 4 cups cauliflower florets, fresh or frozen
• 1 cup quinoa, dry
• 2 tbsp lime juice
• 2 tsp chili powder
• 1 tsp garlic powder
• 1 tsp cumin
• 0.5 tsp salt
• 0.25 tsp black pepper
• 2 tsp olive oil, for cooking

Instructions

1. 1

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

2. 2

   2. Cook the quinoa according to package instructions. Fluff with a fork and set aside.