1 3/4 cups unsalted chicken stock (such as Swanson), divided
3/4 cup uncooked quinoa, rinsed and drained
1/3 cup chopped fresh cilantro
1 teaspoon grated lime rind, divided
3/8 teaspoon kosher salt, divided
1 tablespoon olive oil
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon freshly ground black pepper
1/4 cup fresh orange juice
2 tablespoons fresh lime juice
2 teaspoons honey
1 tablespoon butter
How to Make It
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.
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.
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