Ancho Chicken With Warm Corn, Zucchini and Tomato Salad - Ellie Krieger

Ingredients

• 1 teaspoon ancho chili powder (may substitute mild chili powder or paprika)
• 1/4 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/8 teaspoon ground cayenne pepper
• 4 thin-cut boneless, skinless chicken breasts (about 5 ounces each)
• 4 teaspoons olive oil
• 1/2 small onion, diced
• 1 medium zucchini (about 8 ounces), diced
• 1 pint grape tomatoes, each cut in half
• 1 1/2 cups corn kernels (from 1 large or 2 small ears fresh corn)
• 1 clove garlic, minced
• Flesh of 1 ripe avocado, sliced
• 3 tablespoons fresh lime juice
• 3 tablespoons fresh cilantro leaves