INGREDIENTS
1 cup
quinoa (prepared according to package instructions)
2
avocados (pitted and sliced)
4
servings pico de gallo
1/2 cup
red onion (thinly sliced)
1/4 cup
lime juice
1/2 tsp
salt
1 tbsp
olive oil
20 oz
chicken breasts (boneless and skinless cubed)
1 tsp
cumin
1 tsp
smoked paprika
1 tsp
garlic powder
1 tsp
salt
1/2 tsp
pepper
1/4 tsp
cayenne (optional)