We are at week number 2 with my Delightful Bowl series, and I have to say I am loving this series so much! It has given a new meaning to healthy eating and getting full while doing it. I also think eating out of a bowl has an added level of cozy happiness. 

This Honey Chipotle Chicken Bowl recipe is a bit more involved, with three different components, but I promise you it is so worth it.  The smokiness and kick of the chipotles in adobo balance out the sweetness of the honey; and the lime brightens up the whole shebang! I just can’t wait for you to try this recipe! 

 

Honey Chipotle Chicken Bowl

Serves 2 big bowls or 4 small bowls

Ingredients

For Honey Chipotle Marinade

1 pound boneless, skinless chicken breast
¼ teaspoon salt
¼ teaspoon pepper
¼ cup olive oil
1 can chipotles in adobo sauce, chopped and separate sauce
2 tablespoon honey
1 teaspoon dijon mustard
1 teaspoon honey mustard
2 tablespoon fresh cilantro, torn
4 garlic cloves, minced

For Lime Quinoa

1 cup quinoa, uncooked
1 ½ cup chicken broth
1 tablespoon coconut oil
1 lime, zested and juiced
¼ teaspoon salt
¼ teaspoon pepper

 

For Salad

6 cup spring greens mix
½ pint cherry tomatoes, halved
¼ cup fresh cilantro, torn
4 green onions, sliced
1 avocado, sliced
1 lime, juiced
1 tablespoon olive oil
1 tablespoon honey

 

Directions

 

  1. Chicken Marinade: Add chicken breast to a Ziploc bag and season with salt and pepper. In a bowl whisk together olive oil, adobo, honey, mustard, cilantro, and garlic.  Pour marinade over chicken. Place in fridge and let marinate for at least 2 hours.
  2. When chicken is ready,  heat a large non-stick skillet over med-high heat.  Add a little bit of olive oil  to the pan and then the chicken. Cover the skillet and cook until browned  (about 6-7 minutes per side).

  3. Lime Quinoa: add quinoa to a saucepan over high medium-high heat and bring to a boil.  Once boiling, reduce the heat to low and cover saucepan.  Cook for another 10-15 minutes or until liquid is absorbed.  Stir in coconut oil, lime juice and zest, salt, and pepper.
  4. Assembly: Divide spring greens into 2 bowls and toss with salt and pepper. Fill each of the bowls with equal proportions of sliced chicken breast, lime quinoa, cherry tomatoes, cilantro, green onions, and avocado. Drizzle each bowl with lime juice, olive oil, and honey. Serve and enjoy! 

 

Chef Jocelyn’s Notes

Marinade: The mustards in the marinade can go either way, if you have only dijon mustard, then use 2 teaspoons of it. If you only have honey mustard use 2 teaspoons of it.  For the salad portion, you may want to use a little more of lime juice.  When you are making the marinade for the chicken, you can leave the chicken in the marinade for up to 24 hours.

Lime Quinoa: Instead of coconut oil you can use real butter.  Also, season with more salt and pepper if you need to.