Honey Chipotle Chicken Bowls with Lime Quinoa.
User Reviews
5
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Servings
2 to 4
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Course
Main Course
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Cuisine
American
Honey Chipotle Chicken Bowls with Lime Quinoa.
Description
Honey Chipotle Chicken Bowls with Lime Quinoa highlight boneless, skinless chicken breasts marinated in a blend of adobo sauce, honey, Dijon and honey mustard, fresh cilantro, and garlic. After marinating, the chicken is pan-cooked until browned and cooked through, delivering a sweet and smoky profile with a slight heat from the chipotle.
The salad base includes a mix of spring greens, cherry tomatoes, cilantro, green onions, and sliced avocado. A simple dressing of lime juice, olive oil, and honey lightly coats the salad, balancing the smoky chicken with brightness and freshness. The lime quinoa is prepared by simmering rinsed quinoa in chicken stock infused with lime juice and zest, coconut oil, and seasoning, resulting in a fragrant, citrusy grain that complements the components of the bowl.
These bowls offer a balanced combination of protein, greens, and grains with broad flavor contrasts from sweet, smoky, tangy, and fresh elements. They can be served as a nutritious lunch or dinner. The recipe benefits from marinating the chicken well in advance to deepen the flavor before cooking and assembling the bowls just before serving for optimal freshness. Leftovers can be stored separately with the salad and quinoa chilled.
Ingredients
honey chipotle chicken
- 1 pound boneless, skinless chicken breasts
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
- 3 tablespoons adobo sauce from a can of chipotles in adobo
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 tablespoon honey mustard
- 2 tablespoons cilantro chopped, fresh
- 4 garlic minced, cloves
salad
- 6 cups spring greens
- 1/2 pint cherry tomatoes halved
- 1/4 cup cilantro torn, fresh
- 4 green onion sliced
- 1 avocado sliced
- 1 lime juiced
- 1 tablespoon olive oil
- 1/2 tablespoon honey
lime quinoa
- 1/2 cup quinoa rinsed, uncooked
- 1 cup chicken stock or even water, low-sodium, or vegetable stock
- 1 tablespoon coconut oil
- 1 lime juiced and zest freshly grated
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Add the chicken breasts to a baking dish or ziplock bag and season with salt and pepper. In a bowl, whisk together the olive oil, adobo, honey, mustards, cilantro and garlic. Pour the marinade over the chicken, covering it evenly. Place it in the fridge and marinate for at least 2 hours, or even overnight.
- When you’re ready to make the meal, heat a large nonstick skillet over medium-high heat. Add a tiny bit of olive oil and add the chicken, then cover the skillet and cook until the chicken is deeply browned on both sides and cooked in the center, about 6 minutes per side.
- To make the salads, add the greens in a large bowl and toss them with a sprinkle of salt and pepper. Add the chicken on top along with the quinoa, the tomatoes, cilantro, green onions and avocado. Drizzle the bowl with the lime juice, olive oil and honey. Serve!
lime quinoa
- Add the quinoa and stock (or water) to a saucepan over high heat and bring it to a boil. Once boiling, reduce the heat to low and cover the pot. Cook for about 15 minutes, or until all the liquid is absorbed. Stir in the coconut oil (you can swap butter), lime juice, zest, salt and pepper.
User Reviews
Overall Rating
5
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