You guys. Has this not been the longest week ever?

Honey Chipotle Chicken Bowls with Lime Quinoa I

Is it because of the polar vortex thing which I keep calling the polar bear vortex since I can’t remember the name? Is it because the holidays are over and it’s the first full week back to real life and it’s just… so meh? Is it because the universe is testing my positivity plans? Is it because we’re staying up ‘til the wee hours of the morning just to watch sons of anarchy and I’m living on like four hours of sleep, which really WOULD make this the longest week ever?

I dunno I dunno.

Life fears set in this week. I have decided that I’m getting super old and falling apart at the seams. Do you know what I’ve started doing? Ugh. I can’t even tell you. You know when you see someone go to read small print and they look, but then have to hold it back a bit to actually SEE it and read it?

Yeah. That happened to me this week. It might have been worse than turning thirty or maybe finding a gray hair (which I still don’t even think was real and was an old leftover highlight YEAH RIGHT) and what really makes it depressing, is that for the last few weeks I thought it was my contacts.

I even wrote about it in my beauty faves.

Well. It’s not my contacts.

I think it’s just LIFE.

I need to think of something positive to associate this with so I can keep on keeping on with my goals.

Maybe I’m gaining wisdom? Seeing less, but gaining smarts. Uh huh.

Honey Chipotle Chicken Bowls with Lime Quinoa I

Oh. Guess what else? I wanted to share a dessert with you today but after oven apocalypse 2013 and a whole host of electric issues in our house, not only am I sharing another spicy honey recipe with my invisible internet friends but my feet are frozen off because I didn’t have heat in the last two days of the polar bear vortex.

The good news is that I bought some black uggs over the weekend and have lived in them ever since.

The bad news is that I bought some black uggs over the weekend have lived in them ever since.

I didn’t ever think I’d buy a pair of uggs again (super short legs does not a good ugg wearer make) but boy am I happy that I did. Even if I refuse to wear them out of the house. They are my house slippers!

Now I’m really old. Next I’ll be wearing a housecoat. Pink foam rollers in my hair. Washing it out in the kitchen sink. Like the elderly golden girl that I am. Hearing the tick tock tick tock of 60 minutes on Sunday night.

Honey Chipotle Chicken Bowls with Lime Quinoa I

To keep warm earlier this week, I made some honey chipotle chicken. Sweet and spicy, piled high in a bowl with other… stuff. Green stuff, colorful stuff, healthy stuff, salted avocado. It’s not my kind of Friday recipe but it’s a pretty fantastic one nonetheless. It’s light and refreshing and on top of that – super filling.

If you’re a freak like me, you might have 35 different kinds of mustard in your fridge. Ummmm. Talk about weird obsessions. Mustard would be mine, along with anything else briney and tart like pickles and olives and vinegar. So I used a bunch of mustards in this marinade recipe, but feel free to use one or two or whatever you have on hand. I totally adore the flavor and may try it on some fish this weekend. Or some other weird things. EDIBLE things though. Get your mind out of the gutter.

Honey Chipotle Chicken Bowls with Lime Quinoa I


Honey Chipotle Chicken Bowls with Lime Quinoa.

Yield: serves 2-4

Total Time: 2+ hours to marinate, 30 minutes to make


honey chipotle chicken
1 pound boneless, skinless chicken breasts
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 honey
1 tablespoon dijon mustard
1 tablespoon honey mustard
2 tablespoons chopped fresh cilantro
4 garlic cloves, minced

6 cups spring greens
1/2 pint cherry tomatoes, halved
1/4 cup torn fresh cilantro
4 green onions, sliced
1 avocado, sliced
1 lime, juiced
1 tablespoon olive oil
1/2 tablespoon honey

lime quinoa
1/2 cup uncooked quinoa, rinsed
1 cup low-sodium chicken or vegetable stock, or even water
1 tablespoon coconut oil
1 lime, juiced and zest freshly grated
1/4 teaspoon salt
1/4 teaspoon pepper


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. Place it in the fridge and marinate for at least 2 hours, or even 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. Serve!

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 Bowls with Lime Quinoa I

(you should probably add some tortilla chips on top. i set a good example.)

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205 Responses to “Honey Chipotle Chicken Bowls.”

  1. #
    Ryan — January 12, 2014 @ 1:18 am

    Made these bowls for dinner last night and the kids and my wife and I loved them. Thank you much for the recipe!


  2. #
    Baker Bettie — January 12, 2014 @ 9:02 am

    HAHA! “Polar bear vortex.” That made me laugh a lot. These looks sooooo good! So comforting and fresh looking. Beautiful!


  3. #
    luxe & Honey — January 12, 2014 @ 1:41 pm

    This looks amazing! Perfect way to keep warm.


  4. #
    Laura (Tutti Dolci) — January 12, 2014 @ 7:37 pm

    You had me at chipotle – love these bowls!


  5. #
    Grace — January 13, 2014 @ 5:12 pm

    Yesterday I made the marinade for the chicken and let the chicken marinate overnight. Just got finished eating said chicken in soft taco form and it was amazing! My boyfriend said the recipe is a keeper! Thank you!


  6. #
    Pamela @ Brooklyn Farm Girl — January 13, 2014 @ 6:59 pm

    I am just stopping by to stare and swoon at this chicken bowl. It’s perfect! Pinning, and going to gobble it all up!


  7. #
    Michele — January 13, 2014 @ 9:15 pm

    I love your blog and your recipes! I’ve tried so many of them and they are all wonderful and unique. This one was no different, so tasty! Can’t wait to eat the leftovers.


  8. #
    Amanda — January 14, 2014 @ 12:19 am

    So trying this. I’ve got about 20 mustards. And I had the same eye thing happen last week for the first time. I also thought it wasn’t contacts. Or that my eyes were just cold. I thought I’d have to be well past 40 for that to happen. Nope. 35. *sigh*


  9. #
    Becca — January 14, 2014 @ 1:46 am

    Can you please just make me all the meals? Starting with this one. That would be just great, thanks!


  10. #
    Jennifer S — January 14, 2014 @ 9:32 am

    Made this last night for dinner. The chicken was delish! I wanted to lick my plate clean from the chicken juices – ewww sounds so wrong but it was that good!


  11. #
    Jan — January 14, 2014 @ 11:40 am

    I made this and cannot shut up about it. I was and am so pleasantly surprised by the addition of the coconut oil and lime to the quinoa. Total home run. And the chicken? You go girl. Bravo. Love this. Will be committing to memory and will be a staple on the menu


    • Jessica — January 14th, 2014 @ 11:42 am

      i’m so glad!


  12. #
    Shawna — January 14, 2014 @ 5:15 pm

    Yum! I made this last night and it’s a new favorite – thank you for sharing! I love your blog :)


  13. #
    Dawn — January 14, 2014 @ 5:27 pm

    These look soooo good! i love anything with chipotle peppers and I’ve been trying to make more quinoa (and not just the 90 second microwave in a pouch kind)!


  14. #
    Kristin — January 14, 2014 @ 5:53 pm

    Beautiful images. Meat isn’t the easiest thing for me to shoot but, you make it look effortless.
    Thank you for all that you do!


  15. #
    Chels R. — January 14, 2014 @ 9:26 pm

    This is completely drool worthy!


  16. #
    Lauren — January 15, 2014 @ 11:46 am

    This looks AMAZING! Love all the veggies and the chicken looks to die for!


  17. #
    Erin Masi — January 15, 2014 @ 12:56 pm

    OMG. These look DELISH. I can’t wait to go home and make it!!!!


  18. #
    Jodie — January 15, 2014 @ 3:07 pm

    Just finished eating this for lunch (2nd day in a row) and I am still thinking about it! The honey chipotle/lime/coconut combo is out of this world.


  19. #
    Teresa Barsanti — January 16, 2014 @ 1:33 am

    This is soooo good! I made this for dinner last night and we had it again tonight. Our whole family loved it and my 7 year-old even asked to have the leftovers in her lunch today. And it’s so quick and easy too. I am a nutrition coach and my clients are always asking me where I find healthy recipes. I already sent this link to all my clients. Thanks for sharing!


  20. #
    Lydia — January 16, 2014 @ 4:32 pm

    Currently eating this chicken for the 3rd time this week for lunch. Amazing & so quick/easy. It will probably be my new go-to recipe for the year!


  21. #
    Sarah — January 16, 2014 @ 8:27 pm

    Just made this tonight…..loved it!! I used sesame oil in a cast iron skillet for the chicken….Amazeballs! Thank you!!


  22. #
    Suzanne — January 18, 2014 @ 12:49 am

    This salad looks absolutely lovely, wishing I could dive right in. Happy 2014 :)


  23. #
    Nancy — January 19, 2014 @ 8:10 pm

    I made this tonight, and it’s amazing! Thank you so much! I found you through pinterest, and will check out your blog for more awesome recipes! :) Instagrammed it here:


  24. #
    adena — January 20, 2014 @ 1:49 pm

    Can’t believe I haven’t seen your blog before now. I made this (sort of) last night for dinner and holy heck I’m going to pour that marinade/sauce over everything I eat from now on. I actually (over)cooked the chicken, took it out of the pan and then sautéed my veggies (because I love them) in the same pan with a little coconut oil. I used rice instead of quinoa but the lime juice/zest/coconut oil combo was amazing too.


  25. #
    CJ — January 20, 2014 @ 2:53 pm

    This was so amazing! My taste buds are cheering! The coconut oil/lime in the quinoa was such a delicious inventive combo! Getting my husband to eat healthier and to eat veggies (which he calls vile weeds) is easier with recipes like this!
    ~a new fan!


  26. #
    Kayla — January 20, 2014 @ 5:06 pm

    Does anybody know if the Quinoa can be substituted with Brown Rice?


    • April — January 27th, 2014 @ 8:48 pm

      I used cous cous and it was awesome!


  27. #
    Sneh | Cook Republic — January 20, 2014 @ 6:24 pm

    MUST make this! It looks stunning .. ahhh all those flavours! Thanks for sharing Jessica :-)


  28. #
    Katherine — January 22, 2014 @ 5:21 pm

    I just found your site and am loving these recipes! I can’t wait to try this. I’m a Pittsburgher too, and can’t believe I haven’t found your site before. I’m excited to check out your other recipes!


  29. #
    Gretchen — January 23, 2014 @ 11:06 am

    I made this last night and it was AMAZING, especially the marinade for the chicken — spicy with just a touch of sweet. Delicious!! Thanks for sharing!


  30. #
    Cherryl Johnston — January 25, 2014 @ 2:59 am

    I live in Australia and have no idea what chipotle is but love the sound of this recipe so will adapt using what ingredients I have got. I love quinoa and the idea of mixing it with lime sounds great.
    I feel for you all in the northern hemisphere suffering such cold weather whilst we are in the middle of a very hot summer.


  31. #
    Jenny Pittsburgh — January 25, 2014 @ 11:18 am

    I made this last weekend and it was insanely good! That marinade will change my life…so good. Can wait to try it on Salmon or pork tenderloin. Thanks again for another amazing recipe.


  32. #
    natalie @ wee eats — January 27, 2014 @ 1:02 pm

    I’ve been thinking/dreaming about this recipe ever since you posted it week(s) ago it’s just running over and over again through my head like it’s on a mobius strip of honey chipotle deliciousness. This will happen. it must happen. It NEEDS TO HAPPEN. Probably tomorrow.

    and OMG GETTING OLD IS SO SAD. I constantly talk about how old I’m getting and how horrible it is and everyone is always like “it’s not how old you are it’s how old you FEEL” and I feel approximately 186 years old so THAT’S NOT HELPING ME. At least I can eat this and be happy while I think about how old I’m getting. /sigh.


  33. #
    Melanie — January 27, 2014 @ 2:12 pm

    Loved this recipe – I switched it up a bit to use up some leftover wraps, by putting all of the ingredients into a flour tortilla wrap and grilled it like a quesadilla!


  34. #
    Lauren Gibbs — January 27, 2014 @ 11:16 pm

    Tried this for the first time & it was so good! Thanks for sharing the recipe. Especially loved the chicken marinade and the coconut oil in the quinoa. Such awesome flavor combos :)


  35. #
    ambrosia — January 29, 2014 @ 2:24 pm

    Wow! My husband and I loved this recipe and will be making again!


  36. #
    Stephanie S — February 5, 2014 @ 8:25 pm

    Made this for dinner tonight and all I can say is OH MY GOODNESS! SO GOOD. Loved it. One of my new favorite meals. Checking out your other ones tonight and seeing what else looks yummy and healthy. :)


  37. #
    Emily R — February 16, 2014 @ 7:15 pm

    This was SO VERY GOOD. My new favorite meal!


  38. #
    Charu — February 18, 2014 @ 11:48 am

    Let me begin by saying that I love your blog and your recipes! They are quick and easy to prepare. Another reason I m writing to you because I work with a Scandinavian E book publisher called Pine Tribe. You can see us here here . We bring Scandinavian literature to the world through our books. Our books range on variety of topics like health, wellness, happiness and laughter.

    One of our authors is called Thorbjörg. The 54-years-young, Icelandic Thorbjörg and her magnetic personality and ideas have spread across Scandinavia, engaging women in a naturally healthy and beauty-filled lifestyle. She is also an author of a Scandinavian best seller, “10 Years Younger In 10 Weeks”. She has lot of healthy recipes for soups, salads smoothies…you name it! All of them sugar free, gluten free and healthy.

    You can see some of her work here

    I was wondering if its possible to contribute some of her recipes to your blog. Or if you have some ideas, we could exchange and work out some arrangement.

    Charu Dwivedi


  39. #
    Miss Terry — February 23, 2014 @ 9:25 pm

    Ummm – amazing! So refreshing, and what a mix of flavors. My boyfriend says it’s a keeper. Of course, I have to agree!


  40. #
    Anne — February 25, 2014 @ 8:44 am

    This recipe was fantastic. I just blogged about it here

    Will become a regular in our house!


  41. #
    Jessie — February 27, 2014 @ 4:22 am

    I made this tonight and it was AMAZING! Will definitely be making it again. Thanks so much for sharing the recipe


  42. #
    Amanda Z — March 31, 2014 @ 7:41 pm

    This was so delicious! The chicken could just be eaten by itself it comes out so good. I ended up simmering the marinade for a while until it reduced and thickened a bit and drizzled some more over the chicken, AMAZING! Thanks for a great meal!


  43. #
    Aurora — April 1, 2014 @ 4:17 pm

    I just want to say that we LOVE the marinade. I’m making it for the second time tonight and I doubled the recipe so we could use some for dipping.


  44. #
    Ashley — May 10, 2014 @ 7:38 pm

    Amazing. Made it tonight, the marinade was fabulous. Using that chipotle again for sure.


  45. #
    Emma — May 29, 2014 @ 12:04 pm

    I really love the sound of this – it looks so fresh. I know you posted this recipe back in January but I”m pretty sure that it would taste just as good when the sun’s out! Honeyed chicken is always a winner.


  46. #
    Sterling — June 11, 2014 @ 10:20 pm

    Delicious and easy. Love it. Super fresh. Needed a little less lime in my quinoa but it could’ve been my lime!


  47. #
    christeen — August 12, 2014 @ 7:03 pm

    I pinned this recipe a few months ago and have been making it ever since. It is definitely top five of our favorite dishes- so delicious and healthy! Since I am a vegetarian, I have been doubling the honey chipotle sauce and use half on chicken (for my boyfriend) and the other on chickpeas. I then marinade both for at least 30 minutes then roast the chickpeas at 450 for about 20 minutes. They are amazing! Thanks so much for this great recipe :)


  48. #
    Simone Brett — August 19, 2014 @ 8:28 pm

    This is now a regular on our menu, we love it! The marinade is delicious on the chicken, and all the flavors work so week together. Lovely dish.


  49. #
    Emily — August 24, 2014 @ 2:24 pm

    What do you think about using tofu instead of chicken? This looks amazing but I’m wondering if the tofu would lack the right flavor for this dish.


  50. #
    Laura — October 11, 2014 @ 11:49 pm

    My fiance and I eat this dish once a week. It is our absolute favorite. I have been trying to get him to eat healthier and the fact that this is now his favorite meal makes me so happy! He has asked me to make it three times a week, but I like to space it out to appreciate it. Thanks so much for this great recipe!



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