Mojito Lime Chicken

Ingredients

• 1 Cauliflower Head
• 5 Cilantro Sprigs
• 1 Roma Tomato
• 1 Jalapeño Pepper
• 1 Lime
• 2 Boneless Skinless Chicken Breasts
• 2 tsp. Mojito Lime Seasoning
• 1 oz Pepitas
• Olive Oil
• Salt Pepper
• into large bite-sized florets. Mince cilantro leaves

Instructions

1. 1

   Cook Within: To get the most beautiful sear on the chicken, make sure your pan is hot, put the smooth side of the chicken breast down first, gently press in place for a few seconds, and cook undisturbed Mojito cocktails date back to the 1500s when Sir Francis Drake invaded Cuba. The invasion wasn’t a success, but a cocktail of rum, mint, and sugar invented by a Drake associate endures.

2. 2

   Prepare the Ingredients: Remove leaves from cauliflower head, core, and cut into large bite-sized florets. Mince cilantro leaves and stems. Core Roma tomato and cut into ½” dice. Slice half the jalapeño into ⅛” rounds. Seed and mince remaining jalapeño. Zest and halve lime. Quarter one half and juice remaining half. Rinse chicken breasts, pat dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

3. 3

   Finish the Chicken: cauliflower is browned and tender and chicken reaches a minimum internal temperature of 165 degrees, 6-9 minutes. While chicken and cauliflower roast, make relish.

4. 4

   Roast the Cauliflower: with 2 tsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper. Toss to coat and spread into a single layer. Roast 10 minutes and remove from oven. Cauliflower will finish roasting in a later step. While cauliflower roasts, sear

5. 5

   Make the Tomato-Jalapeño Relish: Return pan used to cook chicken to medium-high heat. When pan is very hot, carefully add 1 Tbsp. olive oil, tomatoes and minced jalapeños (to taste). Cook undisturbed until lightly charred, 1-3 minutes. Remove from burner and stir in lime juice, half the cilantro (reserve remaining for garnish), half the zest (reserve remaining for garnish), ¼ tsp. salt, and a pinch of pepper.

6. 6

   Sear the Chicken: heat. Add 2 tsp. olive oil and chicken to hot pan.

7. 7

   Cook on one side until browned, 3-6 minutes. Flip: chicken and sprinkle on half the seasoning blend (reserve remaining for garnish). Transfer to baking sheet with cauliflower, moving florets to one side to make room. Reserve pan; no need to wipe clean.

8. 8

   Plate the Dish: Place cauliflower on plate and top with pepitas and remaining lime zest. Set chicken in front of cauliflower and garnish with remaining seasoning blend (to taste). Spoon tomato-jalapeño relish in front of chicken. Garnish dish with remaining cilantro, jalapeño slices (to taste), and lime recipe. If using regular table salt, reduce measured amounts by used twice. Half seasons chicken before it’s cooked and remaining garnishes cooked chicken. from jalapeño greatly reduces its spiciness. Control the spice level of this dish by using less jalapeño or omitting entirely for a mild-but-still-delicious meal. Be sure to wash hands, utensils, and cutting board after working with twice. Minced jalapeño is added to tomato-jalapeño relish and jalapeño rounds garnish dish. twice. Half finishes tomato- jalapeño relish and remaining garnishes cauliflower. the recipe before you start–we promise it will be time

9. 9

   Remove leaves from cauliflower head, core, and cut