Seared Chili-Lime Tilapia with Roasted Cauliflower and Quinoa
Prep 15 min · Cook 25 min · Serves 4 · medium
Tender tilapia fillets seared to perfection with a zesty chili-lime seasoning, served over a bed of fluffy quinoa and roasted cauliflower florets. A delightful GLP-1 friendly meal that's high in protein, low in fat, and full of flavor.
Ingredients
- 4 6 oz tilapia fillets
- 2 tsp chili powder
- 1 tbsp lime zest
- 2 tbsp lime juice
- 1 tbsp olive oil
- 1 cup quinoa
- 4 cups cauliflower florets
- 3 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- 1
Preheat oven to 400°F. Toss the cauliflower florets with 1 tbsp of olive oil, garlic, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until tender and lightly browned.
- 2
Meanwhile, cook the quinoa according to package instructions.
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