Whisk together ingredients for marinade and marinate chicken about 1 hour.
Saute chicken over medium high heat for 5-7 minutes per side or until cooked through.
Cook quinoa according to package directions.
Saute the kale in 1 tsp of olive oil over medium heat until wilted. Season with salt and pepper to taste.
To Freeze
Store cooked quinoa in its own bag, and cooked kale and chicken together in separate bag.
To Eat
Thaw overnight. Place ingredients for sauce in a blender or food processor and pulse until combined. Stir 1/2 of the sauce into the quinoa, add kale and chicken, and reheat. Garnish with remaining sauce and avocado.