Honey Chipotle Chicken Bowls With Lime Quinoa Food

HONEY CHIPOTLE CHICKEN BOWLS WITH LIME QUINOA

Steps:

• Add the chicken breasts to a baking dish or ziplock bag and season with salt and pepper. In a bowl, whisk together the olive oil, adobo, honey, mustards, cilantro and garlic. Pour the marinade over the chicken, covering it evenly. Refrigerate and marinate for at least 2 hours or overnight.
• When you're ready to make the meal, heat a large nonstick skillet over medium-high heat. Add a tiny bit of olive oil and add the chicken, then cover the skillet and cook until the chicken is deeply browned on both sides and cooked in the center, about 6 minutes per side.
• To make the salads, add the greens in a large bowl and toss them with a sprinkle of salt and pepper. Add the chicken on top along with the quinoa, the tomatoes, cilantro, green onions and avocado. Drizzle the bowl with the lime juice, olive oil and honey.
• To make the lime quinoa: Add the quinoa and stock (or water) 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 (you can swap butter), lime juice, zest, salt and pepper.

HONEY CHIPOTLE CHICKEN

Steps:

• Sauce:.
• Sweat the onions in butter until soft and translucent in a saucepan over medium heat.
• Add garlic and cook for 1-2 minutes.
• Add remaining ingredients.
• Let simmer for 60-75 minutes until sauce has thickened.
• Puree with an immersion blender or let cool and puree in a food processor.
• Sauce can be stored in the fridge for up to 30 days.
• Chicken:.
• Preheat barbecue grill.
• Dry chicken and season with salt and pepper.
• Cook chicken on grill over low heat until internal temperature reaches 165 degrees.
• Brush with sauce, cook for a minute, turn chicken.
• Repeat 2-3 more times.
• Remove chicken from grill and serve.

BLACKENED CHICKEN BREAST WITH CILANTRO LIME QUINOA

Steps:

• Combine all the dry seasonings in a small bowl. Mix them together and then season both sides of each chicken breast.
• Add the teaspoon of olive oil to a large pan or skillet. Heat the olive oil for a minute over medium/high heat. Add the chicken breasts to the pan. Cook for seven minutes on each side with the lid on.
• Add the chicken stock and quinoa to a medium sauce pan. Bring to a simmer over medium/low heat. Reduce the heat to low and simmer for ten to fifteen minutes with the lid on, until all the stock has been absorbed.
• After the chicken breasts have cooked all the way through, remove them from the pan and let them rest for seven minutes before slicing them.
• Add the warm quinoa to a large bowl. Toss in the lime zest, lime juice, salt and pepper, and chopped cilantro. Mix to combine.
• Place the flesh from an avocado along with two tablespoons of Greek yogurt in a food processor and puree until smooth.
• Serve the chicken on top of the quinoa and glob some avocado heaven on top!