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Category   Entrees - Maindishes
Sub Category   Gluten-Free
Servings   4
Preptime   25 mins T

For the Fiesta Salad-
2 cloves garlic, minced
3 tbsp fresh lime juice
1 teaspoon extra virgin olive
1 tsp cumin
pinch crushed red pepper flakes
15 oz can chickpeas, rinsed and drained
1 cup fresh cooked corn, from 1 large ear
1 cup cherry tomatoes, quartered
quarter cup minced red onion, finely diced
quater cup cilantro, chopped
4 oz diced avocado, 1 small haas
For the chicken-
olive oil spray
2 teaspoons paprika
1 tsp Ea. kosher Salt; ground cumin- ground thyme
half teaspoon cayenne pepper
halfteaspoon 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 center and the juices run clear and a thermometer reads 165F inserted in the center, about 8 to 10 minutes. Slice chicken.
Serving Suggestions
When ready to eat, gently mix avocado into the salad, top with chicken and serve right away.

Originally Submitted

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