Combine all dry seasonings in bowl and coat
chicken breasts with them. Grill breasts
(butterflying them is optional).
Cook quinoa per usual and then add lime
zest/juice, salt/pepper, and chopped cilantro.
Serve sliced chicken breast on top of the
quinoa. To make sauce, place the flesh from an
avocado along with 2 tbsp Greek yogurt in a
food processor and puree until smooth.
Originally Submitted
12/14/2014
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