Photo: Randy Mayor; Styling: Claire Spollen
How to Make It
Step 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.
Step 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.
Chef's Notes
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov
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