Ingredients (2 servings):
For the chicken:
2 small organic chicken breasts
1 tsp each garlic and onion powder
1/2 tsp each paprika, cumin, &coarse salt
1/4 tsp cayenne pepper
For the avocado cream sauce:
1/2 ripe avocado
1/2 cup full-fat coconut milk
1/2 lemon, juiced
1 tsp each honey and fresh cilantro
1/2 tsp garlic powder
Salt, to taste
Other ingredients:
Cooked quinoa (mixed with some salt and black pepper)
Fresh minced cilantro
Lemon wedges
Sriracha sauce
Directions: Cook your quinoa according to the package (mine took 12 minutes). While the quinoa cooks in a small bowl mix together all the chicken seasonings. Generously coat each side of the chicken with the seasoning by sprinkling it on then patting it into the chicken breast. In a skillet on medium heat cook your chicken breast in oil of choice about 6-7 minutes on each side or until it’s thoroughly cooked. For the avocado cream sauce mix all ingredients together in a food processor until smooth. Slice your chicken and place it on top of your cooked quinoa then top it with the avocado cream sauce, sriracha , cilantro and lemon wedges. Enjoy!

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