Honey Chipotle Chicken Bowls With Lime Quinoa

Fabulous! From: http://www.howsweeteats.com/2014/01/honey-chipotle-chicken-bowls/. Note: Toast your quinoa for best results. See how to here: http://www.geniuskitchen.com/recipe/quinoa-toasted-16399

• Ready In: 2 hrs 15 mins
• Serves: 2-4

Ingredients

• honey chipotle chicken

• 1  lb boneless skinless chicken breast
• 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 thoroughly
• 1  cup  low-sodium chicken or 1  cup  vegetable stock or 1  cup water
• 1  tablespoon coconut oil
• 1  lime, juiced and zest freshly grated
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper

Directions

1. 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. Refrigerate and marinate for at least 2 hours or overnight.
2. 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.
3. 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.
4. To make the 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.