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Honey Chipotle Chicken Bowls With Lime Quinoa

February 5, 2015

If you know someone who likes to eat healthy and would appreciate a healthy, delicious meal, “plate” this in a take-out container (available in grocery stores), add a banana and a bottle of water, and deliver it to him/her. We blessed our pastor’s wife and two college students this way! Who will you bless with this delicious and healthy salad when you make it? Share one of the “bowls,” and then, let us know who chose to bless! Kevin’s version of “Honey Chipotle Chicken Bowls With Lime Quinoa” from is brought to you by his backers/crew.
Honey Chipotle Chicken
6 boneless, skinless chicken breasts (fairly thick)
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 + 1 tsp. honey
1 tablespoon + 1 tsp. dijon mustard
1 tablespoon + 1 tsp. honey mustard
4 garlic cloves, minced
3 9 oz. bags mixed, healthy salad greens
10.5 oz pint grape tomatoes
4 avocados, sliced
1 lime, juiced
1 tablespoon olive oil
1/2 tablespoon honey
Lime Quinoa
1 cup uncooked quinoa, rinsed
2 cups low-sodium chicken broth
2 tablespoon coconut oil
2 limes, juiced and zest freshly grated
1/2 teaspoon salt
1/2 teaspoon pepper
Add the chicken breasts to a baking dish or ziplock bag. In a bowl, whisk together the olive oil, adobo, honey, mustards, salt, pepper, and garlic. Pour the marinade over the chicken, covering it evenly. Place it in the fridge and marinate for at least 2 hours or overnight.
When ready to cook, add one tbsp. of olive oil to skillet. Heat. Add the chicken and cook until done in center. Remove. Let cool slightly and slice against the grain. Divide into 8 portions.

Lime Quinoa

While chicken is cooking, add the quinoa and chicken broth 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, lime juice, zest, salt and pepper.
Whisk together the olive oil, honey, and lime juice.

Divide salad/lettuce into 8 separate bowls/plates/containers. On one quarter, add 1/8 of the chicken to each “bowl.” On another quarter, add 1/8 of the tomatoes. On a third quarter, add ½ of an avocado. On the last quarter, add a scoop of cooked quinoa. Drizzle the dressing over the “bowl.”


From → Chicken, Healthy, salad

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