Skillet Chicken Tacos with Cauliflower Tomato Rice & Black Bean Salad

Directions

Start by making the black bean salad. Whisk the olive oil, vinegar, salt, and pepper in a small bowl. Add the black beans, pomegranate seeds, onion, and cilantro. Gently toss to coat. Set aside at room temperature while you make the tomato rice and chicken tacos — the flavours will continue to meld as you do.



Next, make the cauliflower tomato rice. Heat the olive oil in a large skillet over medium high heat. Add the tomatoes and a generous pinch of salt. Cook, stirring occasionally, until the tomatoes collapse and begin to turn jammy, 2 to 4 minutes.



Add the finely chopped cauliflower, smoked paprika, and another pinch of salt. Cook, stirring occasionally, until the cauliflower is barely tender — it should have the texture of al dente pasta — 3 to 5 minutes longer. Transfer the cauliflower tomato rice to a medium bowl and set aside while you make the chicken tacos.



To make the chicken tacos, wipe out the large skillet. Add the olive oil, garlic, smoked paprika, oregano, and a pinch of salt. Return the skillet to medium heat and cook, stirring constantly, until the garlic and spices begin to sizzle and smell very fragrant, 60 to 90 seconds.



Stir in the chicken, lime zest, lime juice, and a pinch of salt. Cook, stirring occasionally and scraping up any aromatics stuck to the pan, until the chicken is browned all over and cooked through, 8 to 12 minutes. Remove the skillet from the heat.  




To serve, fill the tortillas halfway with a portion of the skillet chicken. Top with a
generous spoonful of the reserved black bean salad and scatter with the sliced
chiles, if using. Serve alongside the reserved cauliflower tomato rice and lime
wedges.