Food

Honey Chicken Chipotle Bowls

August 12, 2017
Whenever I go to the store, I’m not sure what comes over me, but I end up getting too much!  So I am left with doing my best to not let the food go to waste. So, I am always in search of what is hanging around in my kitchen for dinner and trying to use up stuff before it has wilted and dried up or molded beyond recognition. So, I had some avacados hanging around, some cilantro – from a weekend of guacamole – and thought to myself, what can I do with this and discovered this recipe here. Another plus to this recipe was that it used quinoa. I also have a plethora of that in my pantry from a trip to Sam’s where my husband and I thought it would be a great idea to buy 2 LARGE bags of quinoa! What were we thinking!

Recipes I try typically fall into two categories, definitely keep or throw this in the trash and never make again. This one was definitely a make again. It was quick (~ 30 minutes), easy to make and spectacular. You can visit the website for the recipe or for ease, I have copied it below.

ingredients:
honey chipotle chicken
1 pound boneless, skinless chicken breasts
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
1 cup low-sodium chicken or vegetable stock, or even 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. 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.

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