Rating: 4 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 1
Bruce Weinstein and Mark Scarbrough
Recipe by Cooking Light December 2014

Gallery

Randy Mayor; Styling: Claire Spollen

Recipe Summary

Yield:
Serves 4 (serving size: 1 chicken breast half, about 2 tablespoons sauce, and 1/2 cup quinoa)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

Nutrition Facts

398 calories; fat 12.6g; saturated fat 3.5g; mono fat 5g; poly fat 2.2g; protein 43g; carbohydrates 26g; fiber 2g; cholesterol 116mg; iron 2mg; sodium 462mg; calcium 37mg.
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