Mediterranean Spiced Chicken with Quinoa Tabbouleh and Avocado Drizzle

Begin by preparing the marinade for the chicken. In a bowl, combine 2 tablespoons of olive oil, the juice of 1 lemon, 1 teaspoon of smoked paprika, 1 teaspoon of ground cumin, 1 teaspoon of dried oregano, and a pinch of salt and pepper.

Whisk the ingredients together until well blended. Next, place 2 boneless, skinless chicken breasts in a resealable plastic bag and pour the marinade over the chicken.

Seal the bag and massage the marinade into the chicken, ensuring it is evenly coated. Allow the chicken to marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.

While the chicken is marinating, rinse 1 cup of quinoa under cold water. In a medium saucepan, combine the rinsed quinoa with 2 cups of water and a pinch of salt.

Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the water is absorbed.

Once cooked, remove the quinoa from heat and let it cool slightly. In a large bowl, combine the cooled quinoa with 1 cup of finely chopped parsley, 1/2 cup of diced cucumber, 1/2 cup of diced tomatoes, and the juice of 1 lemon.

Stir the ingredients together until well mixed. For the avocado drizzle, blend 1 ripe avocado with 1 tablespoon of lime juice, 1/4 cup of Greek yogurt, and a pinch of salt until smooth and creamy.

Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and discard the excess marinade.

Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F. Once cooked, let the chicken rest for a few minutes before slicing it.

To serve, place a generous scoop of quinoa tabbouleh on each plate, top with sliced grilled chicken, and drizzle with the avocado sauce.

Garnish with additional parsley if desired.