Chipotle Chicken Bowls with Cilantro-Lime Quinoa

These Chipotle Chicken Bowls with Cilantro-Lime Quinoa make a great dinner or lunch. To pack as a lunch, simply layer into a mason jar or plastic storage container and watch your co-workers get envious.

Photo by Linda F.
Adapted from recipes.heart.org

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from recipes.heart.org

Ingredients

  • 1 1/2

    cups water

  • 3/4

    cups quinoa

  • 1/8

    teaspoon salt

  • Zest and juice of 2 limes

  • 1 1/2

    cups fresh cilantro, chopped

  • 2

    tablespoons canola oil, divided

  • 1

    chipotle pepper, minced plus 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 chicken breast, boneless, skinless, thinly sliced

  • 2

    tablespoons red wine vinegar

  • 5

    ounce packaged spinach, spring greens, or arugula

  • 1

    pint cherry tomatoes, halved, if desired

  • 1

    avocado, peeled, diced

  • 1

    cup carrots, shredded

  • 1

    cup radishes, sliced

  • 2

    scallions or green onions, finely chopped

Directions

CILANTRO-LIME QUINOA: In a medium heavy-duty pot, add water, quinoa, and salt. Bring to a boil; cover and reduce heat to low. Cook until quinoa absorbs all the liquid, about 15 minutes. Remove from heat. Into the quinoa, stir in the zest and juice of 2 limes and chopped cilantro. CHICKEN BOWL: Into a large zip-top bag, add marinade ingredients: 2 tablespoons canola oil, minced chipotle pepper, adobe sauce, honey, salt, and pepper. Add chicken breasts into the bag, making sure the chicken is well-coated with marinade. Let sit for 10 minutes (make the quinoa as you wait) or place chicken in the refrigerator to marinate for up to 24 hours. Into a large nonstick skillet over medium-high heat, warm remaining 1 tablespoon oil. Add chicken breasts and marinade liquid, using tongs to frequently turn the chicken breasts to be coated in marinade. Sauté until chicken is fully cooked, around 4 to 6 minutes depending on thickness. Remove from heat. When chicken has cooled slightly, transfer chicken to cutting board to chop into bite-size pieces. Then, transfer remaining liquid from pan into a small bowl; stir vinegar into the liquid to use as a dressing. To assemble, add the greens into the bottom of each bowl. Divide quinoa and chicken among each bowl, along with tomatoes, avocado, carrots, radishes, and scallions. Drizzle with the dressing and serve.

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