Honey Chipotle Chicken Bowls
A bold, smoky, and sweet meal-prep favorite that comes together in just 25 minutes. Perfectly seared chicken meets lime-infused quinoa for a restaurant-quality meal.
Ingredients
Chicken Marinade
- 1 pound boneless, skinless chicken breasts pounded to even thickness
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 cup olive oil
- 3 tbsp adobo sauce from a can of chipotles in adobo
- 2 tbsp honey
- 1 tbsp Dijon mustard
- 1 tbsp honey mustard
- 2 tbsp chopped fresh cilantro leaves only
- 4 cloves garlic minced finely
Bowl Base & Garnish
- 6 cups spring greens
- 1/2 pint cherry tomatoes halved vertically
- 1/4 cup fresh cilantro torn
- 4 whole green onions sliced
- 1 whole avocado sliced
Dressing
- 1 tbsp olive oil
- 1 whole lime juiced
- 1/2 tbsp honey
Lime Quinoa
- 1/2 cup quinoa rinsed thoroughly
- 1 cup stock chicken, vegetable, or water
- 1 tbsp coconut oil melted
- 1 whole lime juiced and zested
Instructions
- Whisk together olive oil, adobo sauce, honey, mustards, cilantro, and garlic. Massage into chicken and season with salt and pepper. Rest for at least 10 minutes.
- Rinse quinoa. Combine with stock in a saucepan, bring to a boil, then cover and simmer on low for 15 minutes. Remove from heat.
- Heat olive oil in a skillet. Sear chicken for 6 minutes per side until it reaches 165°F. Rest for 5 minutes before slicing.
- Add coconut oil, lime juice, and zest to the cooked quinoa. Fluff with a fork.
- Assemble bowls with greens, sliced chicken, lime quinoa, tomatoes, green onions, cilantro, and avocado. Drizzle with combined dressing ingredients.
Notes
Meal Prep Tip: Store chicken and quinoa in the fridge for up to 4 days. Keep greens and avocado separate until ready to assemble.