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. #
    Laura — November 2, 2014 @ 8:55 pm

    i absolutely adore this recipe. I have made it so many times! But I ALWAYS scorch the skillet when I cook the chicken. I’m using a nonstick skillet. Does anyone have advice about this? I would really appreciate it! Either way I’m not going to stop making this because I love it so much, but would be great to reduce my time scrubbing the skillet after :). Thank you!


    • Judy Shadbolt — March 3rd, 2015 @ 11:40 am

      The trick to non-stick cookware is to turn the heat to med / medium-high, and once it’s heated up… cook. Never cook on high heat, and never use a non-stick spray as it builds up gunk (technical term!)

      This is my new favourite recipe as well…


      • Jessica Baker — November 3rd, 2015 @ 4:59 pm

        The best way to cook the chicken is in an old-fashioned iron skillet. It heats evenly and doesn’t burn provided the heat isn’t turned too high. And you don’t have to worry about any chemicals that come with non-stick surfaces. Iron skillets last a lifetime and they’re worth the money.

  2. #
    Nyky — December 22, 2014 @ 12:48 am

    I made this for dinner last night and I was blown away with this dish. I will be making this again, and soon. The picture may look simple and you may wonder if it will have enough flavor and WOW did it ever. The chicken was really good. The honey lime dressing was something else. It added the perfect sweetness to the dish. The lime quinoa was so good, my mouth is watering just thinking about it.

    Here are two things that happend that will give you an idea of how good it was.

    First, my husband asked if we had any leftover two bites in. (Sadly we did not)

    Second (and I will edit myself here) for the rest of the evening we kept looking at each other out of the blue and and saying things like, “Frak dinner was fraking amazing tonight”, “Holy Sheet, was dinner good!” and “That was fraking good!”

    Do yourself a favor and make this!


  3. #
    Aneesha — January 2, 2015 @ 9:11 am

    I love your blog! I came across it on NPR’s “best food blog” list (or something like that). I am planning on having family over for dinner in a couple of days and this recipe looks perfect (especially because most of us start the year off with the healthiest of intentions ;) ). Thank you so much!!


  4. #
    Lindsay — January 8, 2015 @ 1:43 pm

    This looks absolutely amazing and I would love to try it… but I have a severe mustard allergy… Any suggestions on what to substitute in place of the mustard?


  5. #
    Amanda — January 10, 2015 @ 2:41 pm

    i made this Thursday night, had leftovers for lunch Friday…. It’s Saturday and I WANT IT AGAIN!! The combo of favors in this dish are incredible. My new favorite go-to meal!!! I think it’s worth the time to cut the chicken into smaller bites to get more of the amazing flavor of the marinade. Definitely let it marinade overnight as well. Incredible! Thanks!!


  6. #
    Anna — January 11, 2015 @ 2:14 pm

    I found this recipe on Huffington Post with 25 quinoa recipes to try. I am a big fan of “bowls” and this is going to be added in to my regular mix. I made a few substitutes due to what I had and some of my personal preferences.

    Instead of honey, I used pure maple syrup. My family makes maple syrup and I substitute it for a lot of sweeteners. If you can get your hands on pure maple syrup, but the really dark stuff that comes for late in the maple syrup season, I HIGHLY recommend it.

    I didn’t have any honey mustard either, so I made a little mustard paste from ground mustard.

    Once the chicken was cooked and still hot, I glazed it with a little more marinade that I made of adobo, maple syrup and the salad dressing.

    Again, not a fan of honey, so I made a different dressing of olive oil, lime, minced fresh garlic, dijon mustard, salt, pepper and a splash of chili sauce.

    Again, I can’t say how much I loved this. Thanks for this fantastic recipe :)


  7. #
    Tasha Barker — January 15, 2015 @ 5:16 pm

    I just tried this recipe and it was soooooo good!


  8. #
    Mariela — February 3, 2015 @ 7:52 am

    Delicious!!! I have to say though that I have a 2.5 yr old son and he eats the same dishes we eat (no special menu for him) and so, I replaced the adobo sauce with smoked paprika…and it turned out really good even though it was not spicy, of course. Thanks again for another amazing recipe!


  9. #
    Haley W — February 7, 2015 @ 4:34 pm

    Hi Jessica! I just wanted to bring it to your attention that this recipe and your photos have been copied (ie. stolen) directly to this page:

    Nowhere do they mention you as the original source, and you deserve credit for your work! Just a friendly FYI from someone who recognizes YOUR talent. Sorry crappy websites do crappy things.


  10. #
    Tara — February 21, 2015 @ 7:44 am

    I made this last night for dinner and I am in love with your recipe! THANK YOU!!


  11. #
    Elizabeth — February 22, 2015 @ 5:36 am

    Awesome- but I can’t find the nutritional data! It must be here somewhere!


  12. #
    Kaitlyn — February 22, 2015 @ 1:41 pm

    Have made this twice in three weeks now! So simple and I love that I typically have 95% of ingredients on hand.


  13. #
    Millisa W — March 19, 2015 @ 6:02 am

    We eat this once a week! I would like to make this for a party, any recommendations on cooking it in a slow cooker?


  14. #
    Nichole — March 28, 2015 @ 2:08 am

    I wanted to alert you that another website is stealing this recipe and representing it as their own. Here is the link:


  15. #
    Brenda Tuttle — March 30, 2015 @ 6:07 am

    Hi! This looks wonderful. Question though do you mane the quinoa ahead, or at the same time. Is Is it warm when served?


  16. #
    kelly — May 6, 2015 @ 1:17 pm

    this recipe was a home-run for me! I could drink the marinade. seriously so good! I added some additional toppings + shared it on my blog today! I am new to the blog scene so please let me know if I failed to source correctly! thanks for always being an inspiration – your blog is one of my daily reads! -kelly


  17. #
    kayla — September 21, 2015 @ 8:32 pm

    do you by chance have the nutritional information for this meal?


  18. #
    Kristine — October 5, 2015 @ 8:50 pm

    this was great! I think next time I will reserve a tablespoon of the marinade before adding the chicken and add it to the dressing to toss with the greens for a little more kick. Made the marinade the night before so it was ready to add the chicken in the morning. Let it marinate while at work so finishing after was much less daunting. Will make again,


  19. #
    Kathy — October 22, 2015 @ 11:07 am

    This is one of my family’s very favorite recipes. There is so much flavor in every part of this meal! I did not really like quinoa until I prepared it this way and now I make my quinoa this way all the time!



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