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Chipotle Chicken and Lime Quinoa Bowl
Recipe

16 INGREDIENTS • 13 STEPS • 40MINS

Chipotle Chicken and Lime Quinoa Bowl

4.8
4 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.
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
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.
40MINS
Total Time
$7.00
Cost Per Serving
Ingredients
Servings
2
US / Metric
Shallot
2
Shallots
Cherry Tomato
2/3 cup
Cherry Tomato
Dijon Mustard
1 Tbsp
Dijon Mustard
Arugula
2 3/4 cups
Quinoa
2/3 cup
Honey
1/4 cup
Water
1 1/2 cups
Water
Olive Oil
1/3 cup
Salt
1/2 tsp
Nutrition Per Serving
VIEW ALL
Calories
693
Fat
37.4 g
Protein
10.5 g
Carbs
81.2 g
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Chipotle Chicken and Lime Quinoa Bowl
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
Cooking InstructionsHide images
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 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 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 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 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 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 Tomato (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 12 Cut the Cherry Tomato (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!
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!
Tags
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Dairy-Free
American
Gluten-Free
Lunch
Healthy
Shellfish-Free
Quick & Easy
Salad
Latin American
Mexican
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