For the Chicken Avocado Salad

• Preheat the oven to 400˚F. Line a sheet tray with aluminum foil and set it aside.
• In a small bowl, mix together the cumin, 3/4 tsp garlic powder, oregano, 1 1/2 tsp salt, and 1 tsp black pepper.
• Coat the chicken with the olive oil then evenly distribute the mixed seasoning onto all sides of the chicken breasts. Place the chicken onto the sheet tray and bake it in the oven for about 25-35 minutes or until it reaches an internal temperature of 165˚F. The cooking time will vary depending on the size and thickness of your chicken breasts. When the chicken has cooked, remove it from the oven and allow it to cool to room temperature.
• Once the chicken has cooled, begin shredding the breasts with a fork or by hand. Place the shredded chicken into a large bowl.
• Cut both of the avocados in half and remove the pit. Use a spoon to remove the avocado from the skin, and place In a separate bowl. Mash the avocado until there are no large chunks.
• Add the mashed avocado to the bowl with the shredded chicken. Then add in the mayo, 1/2 tsp garlic powder, 3/4 tsp salt, 1/2 tsp black pepper, and lemon juice. Mix the ingredients together until well combined. Taste and adjust the seasoning if needed. Enjoy