Grilled Cajun Chicken with Avocado Corn Salsa

Ingredients

• 4 boneless skinless chicken breasts
• 3/4 tsp paprika
• 1/2 tsp garlic powder
• 1/4 – 1/2 tsp cayenne pepper, to taste
• 1/4 tsp onion powder
• 1/4 tsp dried thyme
• 1/4 tsp dried oregano
• Salt and freshly ground black pepper
• 1 Tbsp olive oil
• 1 ear corn, grilled or 3/4 cup frozen corn, thawed
• 1 roma tomato, diced
• 1/3 cup diced red or green bell pepper
• 1/2 avocado, diced
• 3 Tbsp chopped red onion
• 2 Tbsp chopped cilantro
• 1 Tbsp fresh lime juice

Directions

1. Heat the grill to medium-high, aiming for about 425 degrees. Use the flat side of a meat mallet to gently pound the thicker areas of the chicken so the pieces are an even thickness.
2. In a small bowl, stir together the paprika, garlic powder, cayenne pepper, onion powder, dried thyme, and dried oregano. Add salt and pepper to your taste; the original amount was a heaping 1/2 tsp salt and 1/2 tsp pepper. Lightly coat both sides of the chicken breasts with olive oil, then cover both sides evenly with the spice blend.
3. Grill the chicken until the middle reaches 165, about 4 minutes per side. While it cooks, combine the corn with the tomato, bell pepper, avocado, red onion, cilantro, lime juice, and olive oil in a medium mixing bowl. Add salt and pepper to taste. Take the chicken off the grill, cover it loosely with foil, and rest it for 5 minutes before serving warm with the Avocado Corn Salsa.