Directions

1. Bring broth to boil in saucepan. Once boiling, add quinoa and reduce heat to a simmer, cover and cook for 15 minutes. Remove from heat and let stand for 5 minutes.
2. Heat skillet over medium heat.
3. Cube chicken and season with paprika, salt, and black pepper.
4. Add 2 tablespoons olive oil to skillet and add chicken pieces. Cook until browned and cooked through, 2-3 minutes per side. Remove from heat.
5. Dice avocados and transfer to salad bowl.
6. Peel oranges and cut into diced segments; add to salad bowl.
7. Wash and dry cilantro. Chop cilantro leaves and add to salad bowl.
8. Peel and mince garlic - add to small bowl. Add in lime juice, 2 tablespoons olive oil, honey, salt and black pepper. Whisk together.
9. Rinse quinoa in fine mesh strainer to remove excess water. Add quinoa and chicken to salad bowl and pour the dressing on top. Mix to combine ingredients. Enjoy!

Nutrition Information (for 1 serving size):

447 calories per serving, 15g fat, 44g carbohydrates, 33g protein

Calorie macro breakdown:

• 31% from fat
• 30% from protein
• 39% from carbohydrates