Honey Chipotle Chicken Bowls With Lime Quinoa

Name: Honey Chipotle Chicken Bowls With Lime Quinoa
Prep time: 2 h
Cook time: 15 min
Total time: 2 h 15 min
Yield: 2-4 serving(s)
Ingredients: 1 lb boneless skinless chicken breast; 1/4 teaspoon salt; 1/4 teaspoon 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 chopped fresh cilantro; 4 garlic cloves, minced; 6 cups spring greens; 1/2 pint cherry tomatoes, halved; 1/4 cup torn fresh cilantro; 4 green onions, sliced; 1 avocado, sliced; 1 lime, juiced; 1 tablespoon olive oil; 1/2 tablespoon honey; 1/2 cup uncooked quinoa, rinsed thoroughly; 1 cup vegetable stock or 1 cup water; 1 tablespoon coconut oil; 1 lime, juiced and zest freshly grated; 1/4 teaspoon salt; 1/4 teaspoon pepper

Submitted by gailanng

"Fabulous! From: http://www.howsweeteats.com/2014/01/honey-chipotle-chicken-bowls/. Note: Toast your quinoa for best results. See how to here: http://www.geniuskitchen.com/recipe/quinoa-toasted-16399"

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photo by gailanng

Ready In:: 2hrs 15mins
Ingredients:: 24
Serves:: 2-4

ingredients

honey chipotle chicken
1 lb boneless skinless chicken breast
¹⁄₄ teaspoon salt
¹⁄₄ teaspoon 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 chopped fresh cilantro
4 garlic cloves, minced
salad
6 cups spring greens
¹⁄₂ pint cherry tomatoes, halved
¹⁄₄ cup torn fresh cilantro
4 green onions, sliced
1 avocado, sliced
1 lime, juiced
1 tablespoon olive oil
¹⁄₂ tablespoon honey
lime quinoa
¹⁄₂ cup uncooked quinoa, rinsed thoroughly
1 1 cup vegetable stock or 1 cup water
1 tablespoon coconut oil
1 lime, juiced and zest freshly grated
¹⁄₄ teaspoon salt
¹⁄₄ teaspoon pepper

directions

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. Refrigerate and marinate for at least 2 hours or 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.
To make the 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.

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RECIPE SUBMITTED BY

gailanng

United States

I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!

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