Description
A vibrant and flavorful Honey Chipotle Chicken Bowl featuring tender marinated chicken, fresh spring greens, and zesty lime-infused quinoa, perfectly balanced with the sweetness of honey and the smoky heat of chipotle. A nutritious and colorful meal ideal for a wholesome lunch or dinner.
Ingredients
Scale
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 water)
- 1 tablespoon coconut oil
- 1 lime, juiced and zest freshly grated
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Marinate the Chicken: Add the chicken breasts to a baking dish or ziplock bag and season evenly with salt and pepper. In a separate bowl, whisk together olive oil, adobo sauce, honey, Dijon mustard, honey mustard, chopped cilantro, and minced garlic. Pour the marinade over the chicken, ensuring all pieces are well coated. Refrigerate and marinate for at least 2 hours or overnight for best flavor.
- Cook the Chicken: When ready, heat a large nonstick skillet over medium-high heat and add a small amount of olive oil. Place the marinated chicken breasts into the skillet. Cover with a lid and cook until the chicken is deeply browned on both sides and cooked through in the center, about 6 minutes per side. Remove from heat and let rest briefly before slicing if desired.
- Prepare the Lime Quinoa: In a saucepan, bring the rinsed quinoa and chicken or vegetable stock to a boil over high heat. Once boiling, reduce heat to low, cover, and simmer for about 15 minutes or until all liquid is absorbed. Remove from heat and stir in coconut oil, lime juice, lime zest, salt, and pepper until well combined.
- Assemble the Salad Bowls: In a large bowl, toss the spring greens with a pinch of salt and pepper. Arrange the cooked chicken on top, then add quinoa, halved cherry tomatoes, torn cilantro, sliced green onions, and avocado slices. Drizzle the salad with lime juice, olive oil, and honey to taste. Toss gently if desired and serve immediately.
Notes
- Marinate chicken overnight to enhance flavor and tenderness.
- Use low-sodium stock to control salt content in the quinoa.
- For a spicier kick, add extra chipotle adobo sauce or sprinkle red pepper flakes.
- Leftover chicken and quinoa can be refrigerated for up to 3 days.
- Quinoa can be substituted with brown rice or couscous if preferred.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Marinating, Sautéing, Simmering
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 bowl (approx. 1/4th of recipe)
- Calories: 450 kcal
- Sugar: 12 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 36 g
- Cholesterol: 75 mg
Keywords: honey chipotle chicken, chicken bowl, lime quinoa, healthy chicken recipe, chipotle chicken salad, quinoa bowl
