|Santa Lucia Quinoa||381299||1 cup|
|Corto Olive Oil||267794||2 Tbsp.|
|Tyson Natural Boneless Chicken Breast||673918||1 lb.|
|Garlic Co. Fresh Peeled Garlic, chopped||128579||2 cloves|
|Baron Spices Spanish Paprika||280892||1/2 tsp.|
|Diamond Crystal Kosher Salt Box||308710||1/2 tsp.|
|Oranges, peeled and segmened||103804||2 each|
|Avocado, peeled and cubed||114512||1 each|
In a large saucepan with 2 cups water, cook quinoa according the package instructions. Transfer cooked quinoa to a large bowl and let cool.
Pour olive oil into a large skillet over medium heat. Chop chicken into 1 inch cubes. Add chicken and garlic to skillet, stirring it all around to coat with oil. Sprinkle with smoked paprika and salt. Stir and cook until chicken is done, about 8 minutes. Add cooked chicken, oranges, and avocado to the quinoa. Stir to combine.