Season the chicken with salt and pepper. Heat oil and butter in a frying pan and fry the chicken golden on both sides. Place the chicken in a baking dish and fry well in the oven for about 20-25 minutes.
Quinoa salad: Rinse and boil the quinoa, water and broth. Stir.
Let the quino simmer on low heat under a lid for 15 minutes. Peel off the plate and leave the quinoa for another 5 minutes under the lid.
Halve the cherry tomatoes and shred the lettuce onions. Halve the avocado, cut out and cut out the meat. Cut the avocado meat into cubes.
Mix the quinoa and vegetables on a platter. Press over lime juice and drizzle over olive oil. Top the salad with chopped parsley.
Cut the chicken into slices and serve with the quinoa salad.