True Citrus Chicken

Ingredients

• 8

  packets of True Orange + 1/4 cup of water

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• 2

  packets of True Lemon + 1 tbsp water

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• 2

  packets of True Lime + 1 tbsp water

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• 1/2 tsp

  dried thyme

• 4

  boneless, skinless chicken breasts (4 ounces each)

  
  

• 1 1/2 cups reduced-sodium chicken broth

  
  

• 1 c

  quinoa, rinsed (can substitute couscous if not making gluten-free)

  
  

• 1

  yellow or red bell pepper, diced

  
  

• 1

  onion, diced

• 10-15 cherry tomatoes, sliced in quarters

  
  

• 10-15 stalks of asparagus, or green beans

  
  

Directions

1. Combine the True Orange, True Lemon,True Lime juice, and thyme in a large resealable bag. Add the chicken breasts, seal the bag, and refrigerate for 1-8 hours or overnight.
2. When ready to cook, bring the chicken broth to a boil in a small saucepan over medium-high heat. Stir in the quinoa and reduce the heat to low. Cover and simmer for 20 minutes or until all the liquid is absorbed.
3. Preheat the grill or broiler. Remove the chicken from the marinade and grill or broil, turning once, for 15 minutes or until a thermometer inserted in the thickest portion registers 160F and the juices run clear.
4. During the last 7 minutes of cooking the chicken, broil the asparagus.
5. Mix the additional vegetables into the quinoa (onions, peppers, and tomatoes).
6. Divide the chicken breast, vegetables, and quinoa on to 4 plates and serve.