Paprika Lime Chicken Breast with Green Cauliflower Rice, Edamame, and Toasted Almonds

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. In a bowl, mix 2 tablespoons of the olive oil, the zest of 1 lime, 2 tablespoons of its juice, the garlic, sweet paprika, cumin, 1/2 teaspoon salt, and black pepper.

2. 2

   2. Rub the chicken breast fillets with the marinade and let them rest for 10 minutes while you prepare the remaining ingredients.

3. 3

   3. Place the sliced almonds on a small tray and toast them in the oven at 220 °C / 425 °F for 4 to 5 minutes, until golden. Remove and set aside.

4. 4

   4. Place the chicken fillets on a baking tray or oven-safe pan and bake at 220 °C / 425 °F for 14 to 16 minutes, or until cooked through and juicy. Let them rest for 5 minutes before slicing.

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   5. While the chicken cooks, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the riced cauliflower and sauté for 5 minutes, stirring so it softens without browning too much.

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   6. Add the edamame and cook for 2 more minutes. Stir in the fresh spinach and cook for 1 to 2 minutes, just until wilted.

7. 7

   7. Add the parsley, chives, zest of the second lime, 1 tablespoon lime juice, and the remaining salt. Mix well, taste, and adjust if needed.

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   8. Serve a bed of green cauliflower rice on each plate. Top with sliced chicken breast and finish with the toasted almonds. If desired, squeeze a few extra drops of lime over the dish before serving.