Honey Chipotle Chicken Bowls With Lime Quinoa Recipes
HONEY CHIPOTLE CHICKEN BOWLS WITH LIME QUINOA
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.food.com/recipe/quinoa-toasted-16399
Provided by gailanng
Categories Chicken Breast
Time 2h15m
Yield 2-4 serving(s)
Number Of Ingredients 24
Steps:
- 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.
Nutrition Facts : Calories 1087.5, Fat 65.2, SaturatedFat 14.4, Cholesterol 145.3, Sodium 1020.6, Carbohydrate 74.7, Fiber 14, Sugar 27.5, Protein 58.9
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- For the marinade, whisk together the olive oil, lime juice, honey, chipotle peppers and sauce, Dijon mustard, garlic, cilantro, salt and pepper.
- Place the chicken in a shallow dish or ziploc bag and pour the marinade over the top. Make sure the chicken is evenly coated. Cover and refrigerate for 2 to 24 hours (the flavor gets better the longer it marinades).
- Cook the chicken on a grill, in a skillet or in the oven (broiled) until cooked through, probably 4-5 minutes per side, depending on how it's cooked. Let rest for 5-10 minutes.
- Slice the chicken into strips and serve with any or all of the bowl ingredients. Cilantro lime dressing not optional. :)
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- Combine the olive oil, adobo sauce, honey, mustard, cilantro and garlic in a medium bowl and whisk to combine. Season the chicken with salt and pepper and place in a shallow dish or resealable plastic bag. Pour the marinade over the chicken, turning to coat it evenly. Place it in the fridge and marinate for at least 2 hours, or overnight.
- To make the lime quinoa, combine the quinoa with the stock or water in a saucepan over medium high heat. Bring to a boil, the reduce heat to low, cover and simmer for 15 minutes or until liquid is absorbed. Remove from the heat and stir in the coconut oil , lime juice, zest, salt and pepper. Set aside.
- Meanwhile, heat a large nonstick skillet over medium-high heat and spray with non-cook spray. Remove the chicken from the marinade and place in the preheated skillet. Cover and cook until each side is a deep golden brown, about 6 minutes per side, or until cooked through.
- To assemble the salads, divide the salad greens between your bowls, and top with chicken, quinoa, tomatoes, avocado, cilantro and green onions. In a small bowl, combine the lime juice, olive oil and honey, whisk until well combined and drizzle on top of each salad.
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