Blackened Chicken and Avocado Salad
Ingredients:1 Tablespoon McCormick Chili Powder2 teaspoons McCormick paprika1 teaspoon McCormick onion powder1 teaspoon McCormick cumin½ teaspoon McCormick garlic powder1 teaspoon McCormick Italian Seasoning1 teaspoon salt¼ teaspoon pepper4 chicken breasts thinly sliced4 Tablespoons olive oil divided2 cups broccoli florets1 red bell pepper sliced1 yellow bell pepper sliced1 15 ounce can chickpeas1 cup red cabbage chopped1 avocado choppedInstructions:1. To prepare the chicken: In a small bowl add the chili powder, paprika, onion powder, cumin, garlic powder, Italian seasoning, and salt and pepper. Use about 1 tablespoon of the oil the chicken. Rub the spice rub evenly on the front and back of the chicken.2. In a medium-sized skillet over medium-high heat add 1 tablespoon of the oil. Add the chicken and cook on each side about 2-3 minutes or until cooked through.3. To roast the veggies: Preheat oven to 425 degrees. On a baking sheet add the broccoli, pepper, and chickpeas. Salt and pepper and drizzle with remaining olive oil. Roast for 15 minutes or until tender.4. To assemble the power bowls: Divide the chicken evenly with the broccoli, peppers, chickpeas, avocado, and red cabbage.