- 1 Tbsp olive oil
- 2 (6 oz) recipe ready chicken breasts
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and freshly ground pepper
- 1 cup Harmons cranberry quinoa salad
In a frying pan over medium-high heat, add oil.
Season chicken with cumin, paprika, salt and pepper. Add chicken and cook until golden brown on one side, about 5 minutes. Turn over and cook until golden brown on second side and an instant-read thermometer reads 165°, about 6 minutes. Transfer to a plate to rest for 5 minutes.
Serve with cranberry quinoa salad.