1.25 cups of kinoa seeds, 450 g of chicken fillet, 2 avocados, 4 oranges, 5 cloves of garlic, 60 ml of lime juice, 1 lime rind, 1 bunch of cilantro, 55 ml of olive oil, 1 tsp. salt and chilli powder, pepper – to taste.
Prepare a classic porridge from the seeds of kinoa. Transfer to a large bowl, mix with a fork (so that there are no lumps) and allow to cool. Make a marinade for the chicken: in a large bowl, mix the chili powder, two teaspoons of crushed garlic, lime zest, two teaspoons of olive oil and half a teaspoon of pepper and salt. Add the chicken fillet and mix so that the marinade completely covers the meat. Transfer to a baking tray and bake in the oven from both sides until ready. Give chicken a little cool, cut into small pieces and add to the kinoa. Peel avocado and orange from the skin, cut into medium pieces and add them to meat and kinoa. Serve the salad with lime juice, three tablespoons of olive oil, finely chopped cilantro, the remaining garlic and salt with pepper. Stir and serve to the table.