I miss Asian flavors the most during this Whole30 mess but I’m learning to love salt, pepper, and red chile flakes as marinade and seasoning–as bare as they can get. A squeeze of lemon or lime juice brighten things up before serving and is a good substitute for my Sriracha cravings.
2 chicken breast fillets, patted dry with a paper towel
1 head of cauliflower, chopped in small florets
1 bunch of asparagus
2 large tomatoes, quartered
red chile flakes
1 egg, fried
1. Preheat oven at 350º while you prep the chicken and the vegetables. Line a small baking sheet with foil. Put chicken breasts and drizzle with oil and then season with salt, pepper, chile on both sides.
2. Then line a larger baking sheet with foil and arrange all the vegetables on it. Drizzle with oil and then season with salt, pepper, chile as well.
3. Roast at the same time: the vegetables for 30 minutes and the chicken for 45 minutes, turning the chicken once or twice while cooking. Slice the chicken in bite-size pieces and cut the asparagus in 3 parts.
4. Scoop, divide, and arrange everything in serving bowls. Feel free to drizzle more olive oil. Top with avocado and a fried egg. Squeeze a little bit of lime juice for some brightness.