Ingredients:

  • 1 lb chicken breast, sliced into 1-inch medallions
  • 1 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 0.5 tsp ground cumin
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 2 large Hass avocados, cubed
  • 1 cup cherry tomatoes, halved
  • 0.5 medium red onion, finely diced
  • 0.25 cup fresh cilantro, roughly chopped
  • 3 tbsp fresh lime juice
  • 1 clove garlic, grated
  • 1 pinch red pepper flakes

Instructions:

  1. Slice the 1 lb chicken breast into 1 inch medallions.
  2. Toss chicken with 1 tsp smoked paprika, 0.5 tsp cumin, 0.5 tsp sea salt, and 0.25 tsp pepper.
  3. Add 1 tbsp olive oil to a large skillet over medium high heat.
  4. Cook chicken for 5 minutes per side until golden brown and the juices run clear.
  5. While chicken cooks, combine 0.5 diced red onion with 3 tbsp lime juice and grated garlic in a small bowl.
  6. Halve 1 cup cherry tomatoes and cube 2 large Hass avocados.
  7. Remove chicken from the pan and let it rest for 3 minutes.
  8. Place the tomatoes, avocado, and cilantro in a large bowl.
  9. Pour the onion and lime juice mixture over the vegetables.
  10. Add the chicken and red pepper flakes, tossing gently until the avocado slightly glazes the meat.