Honey Chipotle Chicken Bowls
1 votes, 5 avg. rating
Serves: 2-4

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Image and Recipe Source: How Sweet It Is


Ingredients

  • Honey chipotle chicken
  • 1 pound boneless, skinless chicken breasts
  • ¼ tsp salt
  • ¼ tsp pepper
  • ¼ cup olive oil
  • 3 tbsp adobo sauce, from a can of chipotles in adobo
  • 2 tbsp honey
  • 1 tbsp dijon mustard
  • 1 tbsp honey mustard
  • 2 tbsp chopped fresh cilantro
  • 4 garlic cloves, minced
  • Salad
  • 6 cups spring greens
  • ½ pint cherry tomatoes, halved
  • ¼ cup torn fresh cilantro
  • 4 green onions, sliced
  • 1 avocado, sliced
  • 1 lime, juiced
  • 1 tbsp olive oil
  • ½ tbsp honey
  • Lime quinoa
  • ½ cup uncooked quinoa, rinsed
  • 1 cup low-sodium chicken or vegetable stock, or even water
  • 1 tbsp coconut oil
  • 1 lime juiced and zest freshly grated
  • ¼ tsp salt
  • ¼ tsp pepper


Directions

  1. 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.
  2. 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.
  3. 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!
  4. 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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