Honey Chipotle Chicken Bowls with Lime Quinoa
Sweet, smoky, spicy, and tangy, these bowls are the ultimate weeknight dinner. Featuring a quick adobo marinade, zesty lime quinoa, and a fresh salad base, they come together in just 25 minutes.
Ingredients
Honey Chipotle Chicken
- 1 pound boneless, skinless chicken breasts pounded to an even thickness
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper freshly cracked
- 1/4 cup olive oil
- 3 tablespoons adobo sauce from a can of chipotles
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 tablespoon honey mustard
- 2 tablespoons fresh cilantro finely chopped
- 4 cloves garlic minced
Lime Quinoa
- 1/2 cup uncooked quinoa rinsed well
- 1 cup low-sodium stock or water
- 1 tablespoon coconut oil
- 1 whole lime zest and juice needed
Salad Components & Dressing
- 6 cups spring greens
- 1/2 pint cherry tomatoes halved
- 1/4 cup fresh cilantro torn
- 4 stalks green onions sliced
- 1 whole avocado sliced
- 1 whole lime juiced (for dressing)
- 1 tablespoon olive oil for dressing
- 1/2 tablespoon honey for dressing
Instructions
- Place the chicken breasts into a shallow baking dish or large resealable bag. Season both sides evenly with salt and black pepper.
- In a mixing bowl, whisk together 1/4 cup olive oil, adobo sauce, 2 tablespoons honey, Dijon mustard, honey mustard, chopped cilantro, and minced garlic. Pour over the chicken, ensuring it is fully coated. Cover and refrigerate for at least 2 hours (or overnight).
- Add the rinsed quinoa and stock to a saucepan over high heat. Bring to a rolling boil, then drop the heat to the lowest setting, cover with a tight lid, and simmer undisturbed for 15 minutes.
- Remove the quinoa from heat. Let it steam with the lid on for 5 minutes, then fluff with a fork. Stir in the coconut oil until melted, followed by the lime zest and juice. Keep warm.
- Heat a large nonstick skillet over medium-high heat with a splash of olive oil. Add the chicken (letting excess marinade drip off) and cover the skillet. Cook for 6 minutes per side until deeply browned and cooked through.
- Transfer the cooked chicken to a cutting board and let it rest for 5 full minutes before slicing.
- In a small jar, whisk together the lime juice, 1 tablespoon olive oil, and 1/2 tablespoon honey for the dressing.
- Toss the spring greens lightly with a small amount of the dressing and divide among four bowls. Top with the warm lime quinoa, sliced chicken, cherry tomatoes, and avocado. Garnish with torn cilantro, green onions, and the remaining dressing.
Notes
Substitutions: Boneless, skinless chicken thighs can be used instead of breasts; cook for about 5 minutes per side. Unsalted butter or mild olive oil can easily be swapped for the coconut oil in the quinoa. Meal Prep: Cook chicken and quinoa ahead of time and store in the fridge for up to four days. Keep the greens, tomatoes, and dressing in separate containers, and slice the avocado right before serving.