Grilled Chicken, Avocado, Orzo Salad

Directions

1. Preheat your grill to the highest setting. Let it heat up for 10 minutes. Bring a pot of salted water to a boil and cook the orzo according to the package directions.
2. Season the chicken breasts all over with the paprika and garlic powder, along with a big pinch of salt and pepper. Place the chicken on the grill grates. Grill for 5 minutes, then flip over and grill for 5 minutes more, or until the internal temperature reaches 165 degrees F. Remove the chicken and let it rest for 10 minutes. After 10 minutes, slice or chop the chicken.
3. Toss the orzo with half of the cilantro lime vinaigrette. Stir in the green onions and cilantro. Add the chicken and toss. If serving now, toss in the avocado. You can serve this cool/room temperature, but you can also serve it warm! Taste and season with more salt and pepper if necessary. Drizzle on extra dressing and serve!
4. In a blender or food processor, combine the lime juice, honey, garlic, cilantro salt, pepper, pepper flakes, and olive oil. Blend until combined and smooth (some pieces of cilantro may remain). Leftovers stay great in the fridge for a few days! Store it in a sealed container.