Photo: Randy Mayor; Styling: Claire Spollen
Serves 4 (serving size: 1 chicken breast half, about 2 tablespoons sauce, and 1/2 cup quinoa)

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

Ratings & Reviews

sclatham's Review

January 11, 2015
First time trying quinoa. I didn't know what to expect. The chicken was amazing. Will for sure cook that part again. I enjoyed the quinoa, but my the rest of my family wasn't too big on it. Overall, I liked it and would have probably given it a four if my family had liked the quinoa a bit more.

Ashlie028's Review

January 30, 2015