Honey Chipotle Chicken Bowl

After an overwhelmingly stressful couple of weeks, I decided to get out of Dallas for the weekend to go back to home sweet home, Chicago. A weekend of Giordano’s pizza, my mom’s spaghetti, cuddling with  my corgi, and watching West Wing with my parents sounded just like what the doctor ordered! While I was home, my mom and I tried this delicious Honey Chipotle Chicken Bowl. I stumbled across it on Pinterest and knew it would be something both of us would enjoy – and I was right!

This dish requires a little bit more preparation than most in that you want to marinade the chicken for as long as you can (we let it sit in the fridge for about 24 hours). Also — this makes about 4 servings but it doesn’t keep in the fridge too well. We don’t know if it was the avocados or the dressing or what… but this is definitely a “make it, serve it, eat it” type dish!

Honey Chipotle Chicken Bowls: Makes 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 low-sodium chicken or vegetable stock, or even water
    • 1 tablespoon coconut oil
    • 1 lime, juiced and zest freshly grated
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper

Instructions:

  • 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 (I recommend overnight)
  • 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.
  • Once the quinoa is cooking, 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 (in theory your chicken and quinoa should be done at about the same time!)
  • To make the salads, add the greens in a large bowl and toss them with a sprinkle of salt and pepper. Add the sliced 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! 

Seriously sooooooooo good. It has all my favorite ingredients, so I didn’t expect it to be bad, but I was definitely impressed! Then again, it could have been the company too 🙂 Words can’t express how nice it was to escape and go home for a weekend! Sigh, back to the real world for now… Happy eating, everyone!

2 thoughts on “Honey Chipotle Chicken Bowl

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