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.
Ingredients
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
salad
- 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
Instructions
- 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.
Did you make this recipe?
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I appreciate you so much!
(you should probably add some tortilla chips on top. i set a good example.)
331 Comments on “Honey Chipotle Chicken Bowls.”
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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. :)
This was SO VERY GOOD. My new favorite meal!
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 http://pinetribe.com . 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 http://pinetribe.com/thorbjorg/thorbjorgs-recipes/
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.
Best,
Charu Dwivedi
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Ummm – amazing! So refreshing, and what a mix of flavors. My boyfriend says it’s a keeper. Of course, I have to agree!
This recipe was fantastic. I just blogged about it here http://pinterestphd.wordpress.com/2014/02/25/honey-chipotle-chicken-bowls-with-lime-quinoa/
Will become a regular in our house!
I made this tonight and it was AMAZING! Will definitely be making it again. Thanks so much for sharing the recipe
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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!
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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.
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Amazing. Made it tonight, the marinade was fabulous. Using that chipotle again for sure.
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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.
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Delicious and easy. Love it. Super fresh. Needed a little less lime in my quinoa but it could’ve been my lime!
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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 :)
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.
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.
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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!
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!
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…
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.
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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!