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Add 11 veggies to your weekly count while you enjoy these delicious and filling tacos. To keep the chicken moist, time your prep work so that you pull the chicken out of the oven just before serving. Ready to eat? Bring out the taco shells and fill them with rice, daikon slaw, chicken, guacamole, and a drizzle of Sriracha aioli.
3 boneless, skinless chicken breasts
1/2 teaspoon paprika
1/4 teaspoon black pepper
1/4 teaspoon chili powder
1/2–1 teaspoon honey
3 avocados, mashed
3 large tomatoes, chopped
1/2 small red onion, finely chopped
1/4 cup cilantro, roughly chopped
1 small can black beans, drained
1/2 cup corn
juice of 1/2–1 lime
garlic powder, to taste
salt, to taste
pepper, to taste
1/2 cup Gefen Mayonnaise
1 tablespoon Tonnelli Sriracha
1/4 cup lime juice
2 tablespoons Tuscanini Balsamic Vinegar
2 tablespoons Tuscanini Olive Oil
2 teaspoons honey
1/4 teaspoon salt
2 carrots, peeled and grated
2 small daikon radishes (or 1/2 large daikon), peeled and grated
1/4 cup parsley, chopped (optional)
1 cup brown rice, rinsed
2 cups low-sodium vegetable broth (see note)
1 and 1/2 teaspoons dried parsley
1/4 teaspoon salt
Preheat oven to 425 degrees Fahrenheit.
Place chicken in a baking pan and sprinkle with paprika, pepper, and chili powder. Drizzle with honey and spray with oil to moisten. Cook for 15 minutes.
Remove from oven, flip, and season with paprika, pepper, and chili powder again. Cook for 10 more minutes.
Remove from oven, cover, and let rest 10 minutes before slicing and serving. (The chicken keeps well in the refrigerator for two to three days.)
In a bowl, combine avocados, tomatoes, onions, cilantro, black beans, corn, lime juice, garlic powder, salt, and pepper. Taste and adjust seasoning as needed.
In a bowl, mix mayonnaise and Sriracha until evenly combined. Put in a squeeze bottle to drizzle over tacos.
In a small bowl, whisk together lime juice, vinegar, oil, honey, and salt.
In a medium bowl, toss carrots and daikon with dressing. Mix in parsley (if using) and serve.
In a pot, bring the rice, vegetable broth, parsley, and salt to a boil.
Reduce to low and simmer 40 minutes (or longer if needed), checking periodically to see if additional broth (or water) is needed.
Fluff rice with a fork. Taste and adjust seasoning as needed.
Photography by Heather Winters
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