Honey Chipotle Chicken Bowl
Another day, another quinoa bowl. Honestly I am just realizing how easy these types of meals are, and how customizable they can be. They work for my picky kids because I can just put the plain components on their plates without dressing or being mixed up, add a few crackers, some cheese, and fruit....and everyone is happy without extra stress on me. This particular bowl was a really nice surprise. I mean, I of course expected it to be good or I wouldn't have tried it, but I didn't expect it to be THIS good. Holy moly, have you ever stirred coconut oil into quinoa? It's out of this world, and it totally pushed this meal over the edge. I love it when I feel excited about leftovers. We are pushing 'repeat' tonight.
Honey Chipotle Chicken Bowl
-adapted from howsweeteats.com
Chicken:
-2 lbs boneless skinless chicken breasts
-1/2 t. salt
-1/2 t. pepper
-1/2 cup olive oil
-1/4 c. honey
-2 T. Dijon mustard
-2 T. honey mustard
-1/4 cup chopped fresh cilantro
-6 garlic cloves, minced
-1/4 cup adobo sauce (this is the sauce that is floating around in the can of chipotle chiles. Just scoop it out)
Mix all ingredients together in a large Ziploc bag. Marinate chicken for at least 2 hours, or all day/overnight. Grill chicken and cut into pieces...or if you are inept at grilling as I am and your husband isn't home, just roast it in the oven at 400 degrees on a wire rack over a foil lined baking sheet for 1 hr (flip it once), or feel free to saute it. Just cook it however you'd like.
Salad:
-spring greens
-pint cherry/grape tomatoes, halved
-1/4 cup torn fresh cilantro
-green onions, sliced
-diced avocado
Dressing:
Whisk together
2 limes, juiced
2 T olive oil
1 T honey
Quinoa:
Cook 1 cup dry quinoa according to package directions. Stir in 2 T coconut oil, juice and zest of 2 limes, 1/2 t salt, and 1/2 t. black pepper
To build bowls--Add a scoop of quinoa to each bowl, top with a handful of greens, tomatoes, diced chicken, cilantro, green onions, and avocado. Drizzle with some of the dressing and serve.