1

Combine and mix all the dry seasonings in a small bowl. Coat the entire chicken breast with the spice mixture.{You can do this step ahead of time and let the chicken marinade in the spice mixture in the fridge.}

2

Add the oil to a skillet and heat over medium/high heat for a few minutes . Add the chicken breasts to the pan. Cook for seven minutes on each side covered with a lid or foil. *If the heat is too high & you don't want the chicken to dry out, you can add a little water or extra stock into the pan when the chicken is cooking.*

3

Add the chicken stock and quinoa to a medium sauce pan. Bring to a simmer over medium/low heat. Reduce the heat to low and simmer for 10-15 minutes with the lid on, until all of the liquid has absorbed.

4

After the chicken breasts have cooked all the way through, remove them from the pan and let rest for 5 minutes.

5

Add the warm quinoa to a medium bowl with the lime zest, lime juice, salt and pepper, and chopped cilantro. Mix to combine.

6

If you made a pan sauce with water you can coat the chicken in it before serving it on top of the quinoa.

7

Avocado Sauce: You can made an avocado sauce to serve on top by mixing an avocado with some (maybe 2 Tbsp) yogurt or sour cream, lime juice and pepper in a food processor.