AVOCADO CORN CHICKEN SALAD✨ corn season just got that much better 🤤🤤🤤!

👇👇👇
Ingredients:
3 chicken breasts
1 tsp each: paprika, smoked paprika, cumin, chili powder
1/4 tsp each: garlic powder, onion powder
3 avocados, large diced
4 ears of corn, kernels removed
1/4 cup chives, minced
1/4 cup dill, minced
Salt and pepper to season
Avocado oil for drizzling
Dressing:
2 tbsp champagne vinegar
juice of 1 lemon
1.5 tbsp honey
1 tbsp dijon
1/3 cup olive oil
1/2 tsp salt
1/4 tsp pepper

Directions:
Preheat your oven to 400
Add a drizzle of avocado oil to your chicken breasts and generously season on both sides with salt and pepper and seasoning mix
Heat an oven-safe skillet over medium high
Add a drizzle of avocado oil
Once the oil is shimmering, add your chicken and cook, undisturbed, for 4 minutes on each side
Transfer to the oven and roast for another 7 minutes
Remove from oven and let sit for 5 minutes before slicing into bite-sized pieces
Making your dressing by whisking together your vinegar, lemon, honey, dijon, and salt and pepper
Slowly whisk in your olive oil to incorporate
To a large serving bowl, add your avocado, corn, chicken, dill, and chives and gently toss with your dressing
Season with salt and pepper as needed
Serve and ENJOY!

👇👇👇
Ingredients:
1 lb Wild Caught Previously Frozen Shell-On White Shrimp, peeled and deveined 
3 tbsp 365 by Whole Foods Market avocado oil, divided 
1 bag 365 frozen stir fry vegetables 
1 bag 365 frozen organic rice 
1 bottle @primalkitchen No Soy Teriyaki Sauce
2 tsp arrowroot starch 
2 tsp minced garlic   
cilantro for garnish

Directions:
Add your shrimp to a bowl with 1/3 of your sauce and set aside
Heat 2 tbsp of avocado oil in a large skillet over medium heat
Add your frozen veggies to the skillet and cook for 2-3 minutes
Add your garlic and cook for an additional minute
Cover and cook for 5 minutes
Add your bag of rice plus 2 tbsp of water to a small saucepan and turn heat to medium
Cover and cook for 7-8 minutes
Remove your veggies from the pan and add your shrimp, discarding the excess marinade
Cook for 2 minutes on each side
While the shrimp cooks, add 2 tsp of arrowroot starch to your sauce and shake to combine
Pour your sauce over the shrimp and simmer for 1-2 minutes
Add your veggies back in and stir to coat
Serve your shrimp and veggies over rice and garnish with cilantro
ENJOY!