SPICED GRILLED CHICKEN BOWLS WITH AVOCADO CREAM

INGREDIENTS: - Boneless, skinless chicken breast - 1 TSP chili powder - 1 TSP cumin - 1 TSP garlic powder - 1 TSP paprika - 1/2 TSP salt - 1/4 TSP pepper - 1/2 C corn - 1 can (14oz) black beans, rinsed and drained - 1/2 C sliced cherry tomatoes - 1 C Quinoa, rinsed - 1 lime, juiced - 1/4 C cilantro, chopped For the Avocado Cream: 1/2 C Greek Yogurt 1/4 C cilantro, chopped 1 lime, juiced 1 Avocado 2 cloves of garlic, minced salt and pepper to taste

METHOD: Prep quinoa first and foremost. Put in a medium saucepan with 2 cups of low sodium chicken broth, bring to a boil, reduce heat to low and cover. Let cook for 15 minutes. Then turn off the heat and let stand for 5 minutes before uncovering. - In a large bowl, combine all of your spice. Dredge the chicken breast through the spiced until fully covered on both sides. Grill over medium-high heat about 3-5 minutes per side. - Meanwhile, combine all avocado cream ingredients in a food processor and blend until smooth.

- Once your quinoa is done, place in a big bowl and add lime juice, cilantro and salt and pepper. - Add tomatoes, black beans and corn to the bowl. - Place quinoa into individual bowls and top with sliced chicken and avocado cream