A delicious alternative to tacos, featuring baby greens topped with sweet and spicy baked chicken breast, grilled corn, roasted sweet potatoes, avocado, and a black bean and tomato salad. Finished with Chipotle Honey Vinaigrette and a crunchy nut and seed salad topper for a delightful texture.
1: Preheat oven to 400F and line a sheet tray with parchment paper.
2: Combine marcona almonds, pepitas, sunflower seeds, sesame seeds, maple syrup, olive oil, smoked paprika, and cayenne, mix well.
3: Pour the mixture in an even layer on the sheet tray and bake for 10 minutes until crispy and golden.
4: Remove from oven and let it cool, then crumble it into pieces for the salad topper.
5: Heat oven to 450F for the chicken.
6: Toss chicken with olive oil.
7: Combine smoked paprika, brown sugar, onion powder, garlic powder, black pepper, cayenne, and salt; sprinkle over the chicken and rub in.
8: Place chicken on a baking sheet with space in between and bake for 10 minutes.
9: Flip the chicken breasts and bake for an additional 20 minutes or until the internal temperature reaches 165°F.
10: Remove from oven, cover with foil for 10 minutes, then slice and serve.
11: For the vinaigrette, blend red wine vinegar, lime juice, honey, chipotle peppers, garlic, salt, warm water, neutral oil, black pepper, and oregano until smooth.
