After 25 minutes, add quinoa, stir to combine with the brown rice, cover, and continue to cook on low-medium heat for 15 minutes or until cooked and can be fluffed with a fork.
Keep the lid on, remove from heat and allow it to sit for 5-10 minutes.
In a blender or food processor, combine the lime juice, honey, garlic, cilantro, salt, pepper, pepper flakes and olive oil.
While the rice and quinoa are cooking, pound the chicken breasts until they are even thickness. Brush with some olive oil and season with salt and pepper.