Chipotle Chicken Bowls with Cilantro-Lime Quinoa

Name: Chipotle Chicken Bowls with Cilantro-Lime Quinoa
Cuisine: Latin American, American
Ingredients: 3 tablespoons canola oil (divided use); 1 minced chipotle pepper (+ 3 tablespoons adobo sauce from a can of chipotles in adobo); 1 tablespoon honey; 1/8 teaspoon salt; 1/8 teaspoon ground black pepper; 1 pound boneless, skinless, thinly sliced chicken breast; 2 tablespoons red wine vinegar; 5-ounce package spinach, spring greens, or arugula; 1 pint cherry tomatoes (halved if desired); 1 medium avocado (peeled, diced); 1 cup shredded carrots (about 2 large carrots); 1 cup sliced radishes; 2 green onions (finely chopped); For the Cilantro-Lime Quinoa; 1 1/2 cups water; 3/4 cup quinoa; 1/8 teaspoon salt; 2 fresh medium limes (zested and juiced); 1 1/2 cups chopped, fresh cilantro; 1 1/2 cups water; 3/4 cup quinoa; 1/8 teaspoon salt; 2 fresh medium limes (zested and juiced); 1 1/2 cups chopped, fresh cilantro

5 steps

This Mexican, Simple Cooking with Heart recipe for smoky chicken bowls make for a substantial dinner or even an easily-transported work lunch. Just layer into a Mason jar or a plastic/ glass storage container for a portable meal. Also note that the chicken can be marinated for up to 24 hours.

Updated at: Thu, 17 Aug 2023 08:01:38 GMT

Ingredients

4 servings

For Cilantro Lime Quinoa

1 ½ cupswater

¾ cupquinoa

⅛ teaspoonsalt

2limes

fresh, medium, zested and juiced

1 ½ cupsfresh cilantro

chopped

Instructions

Step 1

Add 2 tablespoons oil, the minced chipotle pepper, adobe sauce, honey, salt, and pepper to a large resealable plastic bag. Add the chicken. Tightly seal the bag. Gently push the chicken around the marinade, tossing to coat well. Let stand for 10 minutes. Meanwhile, prepare the quinoa.

Step 2

In a large nonstick skillet, heat the remaining 1 tablespoon oil over medium-high heat, swirling to coat the bottom. Add the chicken and marinating liquid. Cook for 4 to 6 minutes, or until the chicken is no longer pink in the center and the marinade comes to a boil. Remove from the heat. When the chicken has cooled slightly, transfer it to a cutting board. Chop the chicken into bite-size pieces. Transfer any remaining liquid from the pan into a small bowl. Stir in the vinegar until well combined. Set aside.

Step 3

Once the quinoa has finished cooked, add the spinach to bowls. Add the cooked quinoa and chicken. Top with the tomatoes, avocado, carrots, radishes, and green onions. Drizzle with the dressing.

For Cilantro Lime Quinoa

Step 4

In a medium heavy pot, add the water, quinoa, and salt. Bring to a boil. Reduce the heat to low. Cook, covered, for 15 minutes, or until the quinoa absorbs all the liquid. Remove from the heat.

Step 5

Stir in the lime zest and juice. Top with the cilantro.