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RECIPE
16 INGREDIENTS13 STEPS40min

Chipotle Chicken and Lime Quinoa Bowl

4.7
3 Ratings
Here’s a bowl with a bit of a south-of-the-border flair. Fresh limes, spicy chipotle chilies and creamy avocados combine with tender, marinated chicken and quinoa to create one of the prettiest (and healthiest) meals around.
Chipotle Chicken and Lime Quinoa Bowl Recipe | SideChef
Here’s a bowl with a bit of a south-of-the-border flair. Fresh limes, spicy chipotle chilies and creamy avocados combine with tender, marinated chicken and quinoa to create one of the prettiest (and healthiest) meals around.
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Chef'd
Chef’d brings you fresh ingredients and world famous recipes right to your doorstep!
https://www.getchefd.com/
40min
Total Time
$4.31
Cost Per Serving

Ingredients

US / METRIC
Servings:
2
Serves 2
2
Shallots
2 Tbsp
Rice Vinegar
2/3 cup
Cherry Tomatoes
1 Tbsp
Dijon Mustard
2 3/4 cups
2/3 cup
1/4 cup
1 1/2 cups
Water
1/3 cup
1/2 tsp
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Nutrition Per Serving

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CALORIES
1396
FAT
83.2 g
PROTEIN
42.2 g
CARBS
125.7 g

Cooking Instructions

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Step 1
Juice and zest 1 of the Lime (1) into a small saucepot.
Step 2
Add Water (1 1/2 cups) and bring to a boil. Add Quinoa (2/3 cup) , 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 (1/4 cup) , Dijon Mustard (1 Tbsp) , Honey (2 Tbsp) and Olive Oil (2 Tbsp) .
Step 4
Pat dry Tyson® Chicken Breasts (2) with paper towels and season each breast with Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp) . 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 (2 Tbsp) and Granulated Sugar (1 tsp) 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 (2 Tbsp) , Salt (1/4 tsp) and the remaining Honey (2 Tbsp) . Stir to combine. Set the vinaigrette aside.
Step 9
Heat a medium sauté pan over medium high heat with Olive Oil (1 Tbsp) . 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 (2/3 cup) in half and add to the bowl. Add the Arugula (2 3/4 cups) 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!
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Nutrition Per Serving
Calories
1396
% Daily Value*
Fat
83.2 g
107%
Saturated Fat
13.8 g
69%
Trans Fat
0.0 g
--
Cholesterol
81.2 mg
27%
Carbohydrates
125.7 g
46%
Fiber
15.8 g
56%
Sugars
43.5 g
--
Protein
42.2 g
84%
Sodium
2033.9 mg
88%
Vitamin D
0.4 µg
2%
Calcium
193.7 mg
15%
Iron
7.9 mg
44%
Potassium
1507.2 mg
32%
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