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Homemade Honey Chipotle Chicken Bowls. recipe photo
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Honey Chipotle Chicken Bowls.

Tangy-sweet honey chipotle chicken served over quinoa and greens for a quick, vibrant bowl.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 2 servings

Ingredients

  • 1 pound boneless skinless chicken breasts
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup olive oil for marinade
  • 3 tablespoons adobo sauce from chipotles in adobo
  • 2 tablespoons honey for marinade
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey mustard
  • 2 tablespoons fresh cilantro chopped
  • 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 (for dressing)
  • 1 tablespoon olive oil for dressing
  • 1/2 tablespoon honey for dressing
  • 1/2 cup uncooked quinoa rinsed
  • 1 cup low-sodium chicken or vegetable stock (or water)
  • 1 tablespoon coconut oil
  • 1 lime juiced and zest freshly grated (for quinoa)
  • 1/4 teaspoon salt for quinoa
  • 1/4 teaspoon black pepper for quinoa

Instructions

  • Place the chicken breasts in a baking dish or a zip-top bag and season both sides with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • In a mixing bowl, whisk together 1/4 cup olive oil, 3 tablespoons adobo sauce, 2 tablespoons honey, 1 tablespoon Dijon mustard, 1 tablespoon honey mustard, 2 tablespoons chopped cilantro, and 4 minced garlic cloves to make the marinade.
  • Pour the marinade over the chicken, turning to coat evenly. Cover and refrigerate for at least 2 hours or overnight for best flavor.
  • While the chicken is marinating, rinse 1/2 cup quinoa under cold water.
  • Combine the rinsed quinoa and 1 cup stock (or water) in a saucepan and bring to a boil over high heat.
  • Reduce heat to low, cover, and simmer until the liquid is absorbed, about 15 minutes.
  • Stir the cooked quinoa with 1 tablespoon coconut oil, the juice and zest of 1 lime, 1/4 teaspoon salt, and 1/4 teaspoon pepper; fluff with a fork and keep warm.
  • When ready to cook the chicken, heat a large nonstick skillet over medium-high heat and add a little olive oil to coat the pan.
  • Add the marinated chicken and cook, covered, until deeply browned and cooked through, about 6 minutes per side (adjust time for thickness). Remove from pan and let rest a few minutes, then slice.
  • In a large bowl, toss 6 cups spring greens with a pinch of salt and pepper.
  • Assemble bowls with greens, quinoa, sliced chicken, 1/2 pint halved cherry tomatoes, 1/4 cup torn cilantro, sliced green onions, and sliced avocado.
  • Drizzle the bowls with dressing made from the juice of 1 lime, 1 tablespoon olive oil, and 1/2 tablespoon honey, then serve.

Equipment

  • Baking dish or zip-top bag
  • Mixing Bowl
  • large nonstick skillet
  • saucepan with lid
  • Cutting board and knife
  • Measuring Cups and Spoons

Notes

  • Marinate at least 2 hours for best flavor.
  • Quinoa can be rinsed well to remove bitterness.
  • Adjust adobo sauce to control spiciness.
  • Use skinless chicken breasts for even cooking.