Cooking Instructions
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Step 1
Juice and zest 1 of the
Lime (1)
into a small saucepot.
Step 2
Add
Water (360 mL)
and bring to a boil. Add
Quinoa (115 g)
, return to a boil. Reduce heat to low and cover and let simmer for 20 minutes. Remove from heat, fluff with a fork and keep warm until plating.
Step 3
In a large bowl, whisk together the
Chipotle Peppers in Adobo Sauce (50 g)
,
Dijon Mustard (15 g)
,
Honey (40 g)
and
Olive Oil (30 mL)
.
Step 4
Pat dry
Chicken Breasts (2)
with paper towels and season each breast with
Salt (2 g)
and
Ground Black Pepper (as needed)
. Add to bowl with the marinade.
Step 5
Evenly coat the chicken with the marinade. Cover with plastic wrap and place in the refrigerator until ready to cook.
Step 6
Cut the
Shallots (2)
into 1/4 inch thin slices; place into the small bowl.
Step 7
Add the
Rice Vinegar (30 mL)
and
Granulated Sugar (4 g)
to the bowl with the shallots. Stir to combine and hold.
Step 8
In another large bowl, juice the remaining
Lime (1)
and whisk in
Olive Oil (30 mL)
,
Salt (2 g)
and the remaining
Honey (40 g)
. Stir to combine. Set the vinaigrette aside.
Step 9
Heat a medium sauté pan over medium high heat with
Olive Oil (15 mL)
. When the oil is hot, add the chicken breasts and sear on each side for 4 minutes until golden brown and cooked through.
Step 10
Remove the chicken breasts from the pan, let rest for 5 minutes and then cut into 1/2 inch diced pieces.
Step 11
Slice the
Avocado (1)
around the pit and separate the halves. Discard the pit. Score the flesh of the avocado into 1/2 inch chunks, being careful not to slice through the skin. Use a spoon to scoop out the flesh, and add to the bowl with the vinaigrette.
Step 12
Cut the
Cherry Tomatoes (100 g)
in half and add to the bowl. Add the
Arugula (55 g)
and pickled shallots to the bowl; toss gently to combine.
Step 13
Evenly distribute the lime quinoa between two bowls. Place the arugula salad over the quinoa. Top with the Chipotle Chicken. Serve and enjoy!
