Ingredients
2clovesgarlic,minced
3tbsplime juice,fresh
1tspextra virgin olive
1tspcumin
pinchred pepper flakes,crushed
½tspkosher salt
15ozchickpeas,rinsed and drained
1cupcorn,fresh cooked, from 1 large ear
1cupcherry tomatoes,quartered
¼cupred onion,minced, finely diced
¼cupcilantro,chopped
4ozavocado,diced, 1 small haas
4chicken breasts,boneless skinless
Olive oil spray
tsppaprika
1tspkosher salt
1tspground cumin
1tspground thyme
½tspcayenne pepper
½tspgarlic powder
Preparation
Preheat oven to 350 degrees F.
In a large bowl, combine the garlic, lime juice, oil, cumin, crushed red pepper, and salt.
Add the chickpeas, corn, tomato, onion and cilantro; mix well.
Heat a cast iron skillet over high heat for 5 minutes until it is smoking hot.
Mix together the paprika, salt, cayenne, cumin, thyme, and garlic powder.
Spray the chicken breasts with cooking spray on both sides, then coat the chicken breasts evenly with the spice mixture.
Place the chicken in the hot skillet, and cook for 1 minute.
Turn, and cook 1 minute on other side.
Transfer to the oven and bake until no longer pink in the center and the juices run clear. Slice chicken.
When ready to eat, gently mix avocado into the salad, top with chicken and serve right away.
