Directions

1. Preheat the oven to 400 degrees.
2. Coat the chicken in the BBQ sauce, honey, and Dijon mustard. Place on a lined baking sheet and bake for 30 to 40 minutes until the chicken is cooked all the way through. Slice thin and set aside.
3. In a medium sauce pan over high heat, combine the brown rice, quinoa, chicken stock, and coconut oil. Once the mixture comes to a boil, reduce the heat and cover with a tight fitting lid. Allow the rice and quinoa to simmer for another 20 minutes or until all of the liquid is absorbed. Pour the rice and quinoa into a mixing bowl and stir in the lime juice, lime zest, and 2 Tbsp. of cilantro with a fork, breaking up any clumps.