Honey chipotle chicken bowls.

Honey chipotle chicken bowls

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Honey chipotle chicken bowls

02:30
02:00
00:30

High cal Calories 559kcal

High fat Total Fat 35g

High sat-fat Saturated Fat 8g

High chol Cholesterol 73mg

High sodium Sodium 3024mg

carbs Total Carbohydrate 36g

Serving size 435g Calories from fat 315kcal Fiber 8g Protein 30g Sugar 15g
4 servings

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 chicken or vegetable stock
  • 1 tablespoon coconut oil
  • 1 lime, juiced and zest freshly grated
  • 1/4 teaspoon salt
  • 1/4 teaspoon 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. lime quinoa
  5. 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.

Recipe Content & Photo ALL RIGHTS RESERVED http://www.howsweeteats.com/ 

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