Preheat your oven to 350 degrees. Place the cauliflower on a large baking sheet. Drizzle with the olive oil, then sprinkle the smoked paprika, sea salt and freshly ground pepper on top. Toss to coat, then place in the oven.
Roast for 15 minutes, then toss the cauliflower pieces so they can evenly brown. Roast for another 10-15 minutes or until they are easily pierced with a fork and nicely browned all over.
Meanwhile, place the juice of a lemon and the chives in the bottom of a large bowl. Once the cauliflower is finished, add it to the bowl and toss with the lemon juice/chive mixture to coat, then serve.
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Chili Rubbed Chicken with Avocado Salsa
This is a popular weeknight meal in our home because it comes together quickly but tastes like it took a lot of work. The avocado salsa adds sense of luxury, and I like to serve this dish with a side of black beans and a green salad.
Heat a large skillet over medium high heat. In a small bowl, combine the chili powder, powdered cumin, cayenne pepper and ½ teaspoon sea salt in a small bowl and rub all over both chicken breasts.
If using a skillet, add olive oil and swirl in the pan to coat. Add chicken breasts and let cook 5-7 minutes, then flip and cook another 5-7 minutes. Turn down heat and allow chicken to cook through, another 5-10 minutes, turning one more time. Be sure to check center of breast before serving or use a meat thermometer to check that the temperature has reached 160°.
While chicken is cooking, prep the avocado salsa by combing the avocado, shallot, lime juice, and remaining salt to taste in a small bowl. Serve chicken breasts with avocado salsa on top.