1/4 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil, divided
2 boneless, skinless chicken breasts
1/2 cup shredded pepper jack, sharp cheddar cheese or mozzarella
1 cup quinoa, cooked
1 green bell pepper, chopped
1 cup chopped cherry or Roma tomatoes
1 can corn, rinsed and drained
2 tablespoons lime juice (about 2 limes)
Preheat oven to 350ºF.
In a small bowl, mix cayenne, paprika, cumin, onion powder, salt, pepper and 2 tablespoons olive oil to combine.
On a large cutting board, flatten chicken with a rolling pin until it is 1/4-inch thick.
Rub chicken all over with spice paste. Top each flattened breast evenly with 3/4 of the cheese. Roll each chicken breast into a log and pierce them with toothpicks to hold them in place. Transfer chicken rolls to a foil-lined baking sheet and top with remaining cheese. Bake until cooked through, about 15-20 minutes.
Meanwhile, toss quinoa, bell pepper, tomatoes and corn with lime juice and remaining 1 tablespoon of olive oil. Transfer salad to a serving platter.
Slice chicken into strips and arrange over quinoa salad. Serve immediately or at room temperature. Alternatively, store in an airtight container up to 2 days.