Photo: Randy Mayor; Styling: Claire Spollen
Serves 4 (serving size: 1 chicken breast half, about 2 tablespoons sauce, and 1/2 cup quinoa)
1. Combine 1 1/4 cups stock and quinoa in a medium saucepan; bring to a boil. Reduce heat; cover and simmer 15 minutes or until quinoa is tender and liquid is absorbed. Stir in cilantro, 1/2 teaspoon rind, and 1/8 teaspoon salt.
2. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Sprinkle chicken with remaining 1/4 teaspoon salt and pepper. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan. Add remaining 1/2 cup stock to pan; cook 1 minute, scraping pan to loosen browned bits. Stir in remaining 1/2 teaspoon rind, orange juice, lime juice, and honey; simmer 2 minutes or until slightly thickened. Stir in butter. Return chicken to pan; turn to coat. Serve chicken with quinoa.