Fresh and flavorful marinated honey lime chicken. The chicken is marinated in a mix of fresh lime, fresh orange, olive oil, honey, and spices infusing it with incredible flavor.
3/4cupfreshly squeezed orange juice(~1 to 2 large juicy oranges)
1/2cupolive oil
1/4cupfreshly squeezed lime juice(~2 juicy limes)
1/4teaspoonlime zest
2 and 1/2tablespoonslow sodium soy sauce
2teaspoonshoney
1teaspooncumin
3/4teaspoonminced garlic
Salt and pepper
1 and 1/2poundsboneless skinless chicken breasts
Cilantro-Lime Quinoa
1cupquinoa
2cupschicken broth
1/2teaspoonminced garlic
2teaspoonsfreshly squeezed lime juice
1teaspoonwhite sugar
1/4cupcilantro,coarsely chopped
1tablespoonbutter
Other Additions
Romaine lettucecherry tomatoes, chopped avocado or guacamole, fresh lime, extra chopped cilantro
Instructions
For the chicken:
Whisk together all of the marinade ingredients in a medium-sized bowl. Remove about 1/3 cup (put in an airtight container in the fridge for later) and pour the rest into a large sealable bag.
Cut the chicken into bite-sized pieces and put in the marinade.
Place in the fridge for at least 3 hours making sure to flip the bag halfway through the time it is in the fridge. I recommend marinating for 6-8 hours.
Once the chicken has been marinated, place the chicken pieces on a skewer.
Lightly oil the grill grate and then place the skewers on the grill.
Cook for 10-12 minutes turning as needed (depending on the size of your pieces) or until chicken juices run clear.
As you turn the kabob sticks, make sure to brush the chicken with the reserved 1/3 cup marinade frequently.
For the cilantro lime quinoa
Thoroughly rinse the quinoa. Add the chicken broth, quinoa, and minced garlic to a small pot over high heat.
Bring to a boil and once it reaches a boil, reduce the heat to low, cover and cook for an additional 10-15 minutes or until all the liquid is absorbed.
Remove from heat but keep covered and allow to sit for about 5 minutes. Lightly fluff with a fork.
Stir in the lime juice, white sugar, cilantro, and butter. Add salt and pepper to taste.
Assemble
Coarsely chop the lettuce, halve the tomatoes, and chop the avocado (or mash it up). Place on a plate or in a bowl and add a large scoop of the cilantro-lime quinoa.
Place the grilled chicken on top with the dressing (recipe below) if desired.
Squeeze on some fresh lime and top with some chopped cilantro.