INGREDIENTS:

For the salad

+ Shredded brussel sprouts, arugula, & kale (I used a Thai salad kit from Costco)

+ Handful of cherry tomatoes (halved)

+ 1 Cucumber (sliced)

+ 1 Orange bell pepper 

+ Crispy garbanzos – 1/2 cup

+ Roasted corn – 1/2 cup

For the chicken

+ Olive oil – 2 tablespoons 

+ Chili powder – 1 teaspoon 

+ Ground cumin – 1/2 teaspoon

+ Paprika – 1/2 teaspoon

+ Garlic powder – 1/2 teaspoon

+ Salt – 3/4 teaspoon

+ Pepper – 1/4 teaspoon

+ Juice from 1 lemon

+ Parsley – handful (chopped)

+ 4-5 chicken breasts

INSTRUCTIONS:

+ In a small bowl, mix the olive oil, chili powder, ground cumin, paprika, garlic powder, salt, pepper, juice, and parsley. Rub all over the chicken breasts in a shallow dish.

+ Allow the chicken to sit in the marinade for at least 30 minutes or refrigerate for up to 8 hours. 

+ Preheat the indoor grill to medium. Once preheated, add the chicken and set the timer for 12 minutes, flipping the chicken breasts halfway through. Insert a thermometer to ensure the internal temperature is at least 165 degrees F. 

+ Remove chicken from grill and let rest for 5 minutes before slicing. 

+ Mix together the ingredients for the salad.

+ Top with the chicken and your favorite dressing!