Makes 4 servings
Macros: 341 cal, fat 10g, carbs 46g, protein 21g, fibre 12g
For the Salad:
2 cloves garlic, minced
3 tbsp fresh lime juice
1 teaspoon extra virgin olive oil
1 tsp cumin
pinch crushed red pepper flakes
1/2 teaspoon sea salt
15 oz can chickpeas, rinsed and drained
1 cup fresh cooked corn (from 1 large ear)
1 cup cherry tomatoes, quartered
1/4 cup minced red onion, finely diced
1/4 cup cilantro, chopped
1 small avocado, diced
For the Chicken:
4 x 4 oz boneless, skinless chicken breasts
olive oil spray
2 teaspoons paprika
1 teaspoon sea salt
1 teaspoon ground cumin
1 teaspoon ground thyme
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
Preheat oven to 350F.
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 centre and the juices run clear and a thermometer reads 165F inserted in the centre, about 8 to 10 minutes. Slice chicken. When ready to eat, gently mix avocado into the salad, top with chicken and serve right away.