For the chicken: 

1 tsp paprika

1 tsp cumin

1 tsp onion powder

1 tsp black pepper

1/2 tsp cayenne

1/2 tsp sea salt

4 chicken breasts

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For the quinoa:

1 cup quinoa, rinsed

​2 cups chicken stock

Juice from half a lime

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For the avocado cream sauce: 

1/2 cup plain nonfat Greek yogurt

1/2 avocado

1 tsp lemon juice

1/2 tsp garlic powder

Pinch of salt

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For the salsa: 

2 avocados, diced

3/4 cup cherry tomatoes, diced

3 Tbsp fresh cilantro, chopped

Juice from half lime

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In a small bowl, mix together the seasoning for the chicken. Rub the seasoning all over the chicken breasts and bake at 375 degrees for 15-20 minutes or until cooked through. 

While the chicken is baking, make the quinoa by placing the quinoa and chicken stock in a medium pot. Bring to a boil. Reduce the heat to low, cover and simmer until all the liquid is absorbed, approximately 15 minutes. Season with salt, pepper and the juice from half a lime. If you have leftover chopped cilantro, add it to the quinoa. 

While the quinoa is cooking, make the avocado cream sauce by blending all the ingredients together in a food processor or blender. Set aside. 

In a small bowl, combine the avocado, tomatoes, cilantro, lime juice and another small pinch of salt. Serve the chicken alongside a cupped-handful portion of quinoa with the avocado salsa on top. Add a couple dollops of avocado cream sauce on top of the chicken.

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