NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken breast

1 cup nopal cactus pads

1 cup bell pepper

0.5 cup red onion

1 cup zucchini

1 tbsp extra virgin olive oil

0.5 tsp sea salt

0.5 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

1 tbsp fresh lime juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Slice the bell pepper, red onion, and zucchini into bite-sized pieces and toss them on the baking sheet with half of the olive oil, sea salt, and black pepper.

• 3

  Roast the vegetables for 20 minutes until they are tender and show light golden-brown edges.

• 4

  While the vegetables roast, season the chicken breast with garlic powder, smoked paprika, and the remaining sea salt and black pepper.

• 5

  Heat the remaining olive oil in a large skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until fully cooked.

• 6

  Remove the chicken from the skillet to rest, then add the sliced nopal strips to the same hot pan.

• 7

  Sauté the nopal for 3 to 5 minutes until the sticky liquid has evaporated and the pads turn an olive green color.

• 8

  Slice the rested chicken and serve it alongside the roasted vegetables and seared nopal, finishing the dish with a drizzle of fresh lime juice.