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1 LB. BONELESS, SKINLESS CHICKEN SEASONED WITH HOMEMADE TACO SEASONING OR FLAVOR GOD SPICY EVERYTHING
3-4 CUPS CAULIFLOWER
1 CUP CORN(frozen works well)
2 RED BELL PEPPERS
1 ONION, SLICED
1 TOMATO, SLICED
2 TBSP OLIVE OIL
SEA SALT
1 AVOCADO, CUBED OR AVOCADO CREMA (mix 1/4 cup guacamole with 1/4 cup Greek yogurt, plain)
CILANTRO, AS TOPPING
STEP 1: Place chicken breasts inside saran wrap or plastic bag, flatten with meat mallet for even cooking. Sprinkle with taco seasoning.
STEP 2: Spray 9 x 13 pan with olive oil, place vegetables in 9 x 13 pan. Drizzle vegetables with olive oil and top with sea salt.
STEP 3: Chicken Prep – grill chicken separately OR place in 9 x 13 without touching the vegetables (use wax paper to make a tent over the chicken to keep it moist).
STEP 4: Add vegetables and chicken, diced, to bowl. Top with avocado or avocado crema. Sprinkle with cilantro.
Lindsay Brin holds a degree in Exercise Science and has over 20 years of experience helping women, especially women over 40, build strength and redefine what fitness means for life. She has certified Pilates instructors and CPTs across the U.S. and developed a fitness course accredited by National Academy of Sports Medicine (NASM) and American Council on Exercise (ACE).
But her most transformative learning came after 40, when she began experiencing perimenopause. Lindsay immersed herself in the science of aging, hormones, walking, HIIT, and strength training—ultimately developing a method that works with your body, not against it.
This is now the foundation of Moms Into Fitness, which has helped over 85,000 women rebuild strength, renew energy, and create lasting results.
