¼ cups quinoa
1 teaspoon Cayenne pepper
3 teaspoons minced garlic, divided
Zest of 1 lime
3 tbsp honey
2 teaspoons plus 3 tbsp. olive oil
½ teaspoon kosher salt
½ teaspoon kosher pepper
1 pound boned, skinned chicken thighs
¼ cup lime juice
½ cup chopped fresh cilantro or chives
4 large oranges, peeled and segmented
2 ripe avocados, peeled and cubed


Cook quinoa according to package directions and fluff with a fork. Transfer to a large bowl and let cool. Preheat broiler with a rack set 4 to 6 in. from heat. In a large bowl, stir together Cayenne pepper, 2 tsp. garlic, the lime zest, 2 tsp. oil, honey, and 1/2 tsp. each salt and pepper. Add chicken and toss to coat. Put chicken on a baking sheet and broil, turning once, until browned and cooked through, about 10-15 minutes for each side. Let cool slightly, then slice and add to reserved quinoa. Add remaining ingredients to quinoa and chicken; toss to coat. (Adapted from Sunset Magazine)