Chicken

• 2 boneless chicken breasts
• ½ tsp paprika
• ¼ tsp salt
• ¼ tsp pepper
• ¼ tsp cayenne pepper
• ¼ tsp onion powder
• ¼ tsp cumin
• 1 tsp olive oil

Quinoa

• 2 cups chicken Stock
• 1 cup quinoa
• 1 lime
• 2 tbsp chopped cilantro
• salt and pepper to taste

Sauce

• 1 avocado
• 2 Tbsp plain greek yogurt

1. Combine all dry seasonings in a bowl. Mix and season both sides of chicken breasts. Heat olive oil over medium heat. Cook seasoned chicken for 7 minutes on each side with a lid on.
2. Add the chicken stock and quinoa to a medium sauce pan. Bring to a simmer over medium/low heat. Reduce the heat to low and simmer for ten to fifteen minutes with the lid on, until all the stock has been absorbed.
3. After the chicken breasts have cooked all the way through, remove them from the pan and let them rest for seven minutes before slicing them.
4. Add the warm quinoa to a large bowl. Toss in the lime zest, lime juice, salt and pepper, and chopped cilantro. Mix to combine.
5. Combine the flesh from the avocado and greek yogurt and puree until smooth.
6. Serve sliced chicken on top of the quinoa. Top with avocado cream sauce.