| Ingredient | ULF # | Portion |
|---|---|---|
| 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.
Serves: 3-4
