Honey Chipotle Chicken Bowls.
You guys. Has this not been the longest week ever?
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.
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.
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. I.love.it. 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.
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
- 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!
- 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.
(you should probably add some tortilla chips on top. i set a good example.)