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Chipotle Chicken Bowls w/ Cilantro-Lime Quinoa

Source of Recipe

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Chipotle Chicken Bowls w/ Cilantro-Lime Quinoa

heart.org/simplecooking.
Serves 4 (Serving size approximately 1 cup quinoa + 1 cup chicken per person, plus around 2 cups vegetables)

This Mexican, Simple Cooking with Heart recipe for smoky chicken bowls make for a substantial dinner or even an easily-transported work lunch. Just layer into a Mason jar or Tupperware for a portable meal. Also note that the chicken can be marinated for up to 24 hours.

Ingredients:
For the Cilantro-Lime Quinoa:
• 1-1/2 cups water
• 3/4 cups quinoa
• 1/8 tsp. salt
• 2 limes, zested and juiced
• 1-1/2 cups chopped, fresh cilantro

For the Chicken and Bowl:
• 2 Tbsp. canola oil, divided
• 1 minced chipotle pepper + 3 tablespoons adobo sauce from a can of chipotles in adobo
• 1 Tbsp. honey
• 1/8 tsp. salt
• 1/8 tsp. ground black pepper
• 2 Tbsp. red wine vinegar
• 5 oz. packaged spinach, spring greens, or arugula
• 1 pint cherry tomatoes, halved if desired
• 1 avocado, peeled, diced
• 1 cup packaged, shredded carrots (or 2 large carrots, shredded)
• 1 cup sliced radishes
• 2 scallions or green onions, finely chopped
Directions:
For the Cilantro-Lime Quinoa:
1. 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.

2. Into the quinoa, stir in the zest and juice of 2 limes and chopped cilantro.

For the Chicken and Bowl:
1. Into a large Ziploc 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.

2. 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.

3. 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.

1/4 of recipe equals: Calories 480; Total Fat 21 g (Saturated Fat 2.5 g, Trans Fat 0.0 g, Polyunsaturated Fat 4.7 g, Monounsaturated Fat 10.8 g); Cholesterol 73 mg; Sodium 559 mg; Carbohydrates 44 g; Fiber 10 g; Sugars 13 g; Protein 32 g ++++ Dietary Exchanges: 1 1/2 starch, 4 vegetable, 3 lean meat, 2 fat