• Cook your chicken in a pan with seasoning of your choice until golden brown.
• Add your cherry tomatoes to a roasting tray with half of the olive oil. Season with salt and pepper. Bake for 25-30 mins at 350 degrees.
• Boil your pasta and then drain the water.
• Once the tomatoes are cooked, add them to the pasta along with a little balsamic vinegar and the rest of the olive oil.
• Shred the cooked chicken with a fork. Tear apart the mozzarella. Combine the shredded chicken with the tomato and pasta mixture along with the mozzarella and rocket. Season with salt and pepper and enjoy!

• Preheat oven to 375 degrees.
• To make the enchilada sauce, heat oil in a small saucepan over medium-high heat. Add flour, whisking for 1 minute, until golden roux forms. Add the remaining dry seasonings through to the cumin, whisking to combine. Gradually add the stock, continually whisking, to prevent any lumps. Whisk in the tomato paste. Simmer on low heat for 10-15 minutes.  
• With a mixing bowl and masher, mash the sour cream, queso fresca, shredded Jack and green onions until fluffy. Adjust ratios as needed. Primary ingedients are sour cream and queso fresca. The shredded jack for texture and green onions for flavor.
• Fry tortillas in oil to give them a little crispiness and prevent soggy enchiladas.
• Pour ½ cup of the enchilada sauce into a 9x13 inch, rectangular baking dish. Fill tortillas with equal portions of filling, then roll. Don't leave air pockets in rolled enchiladas. Place seam side down in baking dish.  
• Pour remaining enchilada sauce over the enchiladas. Press the ends of the enchiladas down into the sauce, to keep them from drying out. Sprinkle with shredded cheese. Top with sliced olives. Cover loosely with aluminum foil and bake for 25-30 minutes, or until cheese has melted and sauce is bubbling. Remove from oven. 

• Sprinkle chicken with chili powder, salt, pepper, oregano, garlic powder, and onion powder. Let sit for 10 minutes while preparing quinoa
• Cook quinoa according to package instructions
• Grill chicken until 165 or preheat a large non-stick skillet on medium–high heat and swirl oil to coat. Add chicken and cook for 10 minutes or until cooked through, stirring occasionally. Set aside. Once the chicken is ready, set aside for 5 mins to cool before slicing while making the dressing.
• Slice avocados right before serving. Will turn brown if left out
• Dice mangos, wedge limes, drain black beans, thinly slice jalapeños, chop cilantro

Dressing

• Mix all ingredients in blender until smooth