Chicken and Quinoa

•  2 lb chicken thighs, skinless and boneless
• Kosher salt to taste
• Black pepper to taste
• 1 tbsp olive oil
• 1 small onion, chopped
• 3 cloves garlic, diced
• 1 tbsp tomato paste
• 1 cup low-sodium chicken broth
• 14 oz can fire-roasted diced tomatoes
• 14 oz can black beans, drained
• 1 cup corn kernels, drained
• 1 cup dry quinoa
• 1 tsp each: cumin, oregano
• 1/4 cup cilantro
• 1 avocado

1. Rub down the breasts with salt and pepper.
2. In a large pan, add the olive oil, small onion, and garlic, and lightly saute
3. Add in the tomato paste and cook on medium until it gets a deep color
4. Add in the chicken broth, mix, and place the thighs in it. 
5. Cover and cook for 15-20 minutes or until the thickest one registers 160
6. Add in the tomatoes, beans, corn, and quinoa, cumin, and oregano
7. Mix in and cover, cooking until the quinoa is cooked.
8. Toss up and serve with cilantro, topped with avocado