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by Jessica January 10, 2014
You guys. Has this not been the longest week ever?
Is it because of the polar vortex thing which I keep calling the polar bear vortex since I can’t remember the name? Is it because the holidays are over and it’s the first full week back to real life and it’s just… so meh? Is it because the universe is testing my positivity plans? Is it because we’re staying up ‘til the wee hours of the morning just to watch sons of anarchy and I’m living on like four hours of sleep, which really WOULD make this the longest week ever?
I dunno I dunno.
Life fears set in this week. I have decided that I’m getting super old and falling apart at the seams. Do you know what I’ve started doing? Ugh. I can’t even tell you. You know when you see someone go to read small print and they look, but then have to hold it back a bit to actually SEE it and read it?
Yeah. That happened to me this week. It might have been worse than turning thirty or maybe finding a gray hair (which I still don’t even think was real and was an old leftover highlight YEAH RIGHT) and what really makes it depressing, is that for the last few weeks I thought it was my contacts.
I even wrote about it in my beauty faves.
Well. It’s not my contacts.
I think it’s just LIFE.
I need to think of something positive to associate this with so I can keep on keeping on with my goals.
Maybe I’m gaining wisdom? Seeing less, but gaining smarts. Uh huh.
Oh. Guess what else? I wanted to share a dessert with you today but after oven apocalypse 2013 and a whole host of electric issues in our house, not only am I sharing another spicy honey recipe with my invisible internet friends but my feet are frozen off because I didn’t have heat in the last two days of the polar bear vortex.
The good news is that I bought some black uggs over the weekend and have lived in them ever since.
The bad news is that I bought some black uggs over the weekend have lived in them ever since.
I didn’t ever think I’d buy a pair of uggs again (super short legs does not a good ugg wearer make) but boy am I happy that I did. Even if I refuse to wear them out of the house. They are my house slippers!
Now I’m really old. Next I’ll be wearing a housecoat. Pink foam rollers in my hair. Washing it out in the kitchen sink. Like the elderly golden girl that I am. Hearing the tick tock tick tock of 60 minutes on Sunday night.
To keep warm earlier this week, I made some honey chipotle chicken. Sweet and spicy, piled high in a bowl with other… stuff. Green stuff, colorful stuff, healthy stuff, salted avocado. It’s not my kind of Friday recipe but it’s a pretty fantastic one nonetheless. It’s light and refreshing and on top of that – super filling.
If you’re a freak like me, you might have 35 different kinds of mustard in your fridge. Ummmm. Talk about weird obsessions. Mustard would be mine, along with anything else briney and tart like pickles and olives and vinegar. I.love.it. So I used a bunch of mustards in this marinade recipe, but feel free to use one or two or whatever you have on hand. I totally adore the flavor and may try it on some fish this weekend. Or some other weird things. EDIBLE things though. Get your mind out of the gutter.
Honey Chipotle Chicken Bowls with Lime Quinoa.
Yield: 2 to 4
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4.96 from 46 votes
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Ingredients
honey chipotle chicken
- 1 pound boneless, skinless chicken breasts
- 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
- 1 cup low-sodium chicken or vegetable stock, or even water
- 1 tablespoon coconut oil
- 1 lime, juiced and zest freshly grated
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
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. Place it in the fridge and marinate for at least 2 hours, or even overnight.
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.
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. Serve!
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.
Course: Main Course
Cuisine: American
Did you make this recipe?
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I appreciate you so much!
(you should probably add some tortilla chips on top. i set a good example.)
posted in: Lunch Ideas, Poultry, Recipes, Salads 331 comments
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4.96 from 46 votes (33 ratings without comment)
Leave a Reply
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Marg — Reply
I would give this a 10 star rating! Deeelish!
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Alaiza — Reply
Been using this recipe for almost 6 years. It’s my favorite marinade recipe out there! Been making it every week since we started social distancing. My family always looks forward to it. Thanks!
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Alice Skorke — Reply
Wow! This chicken was amazing. Very tender and juicy, and the marinade was awesome! I thought the salad dressing needed a little something more, maybe some adobo sauce also. I will definitely be making this again!
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Katherine Daniels — Reply
This is the best chicken bowl ever! My husband is a meat and potatoes guy, usually just the meat (pork, sometimes beef), but he loves this chicken. I can try to get him to eat some of the rest of the bowl, but he usually just eats the meat. My daughter love it, too!
I love the whole bowl. I sometimes substitute other greens, like spinach or red/green lettuce. The quinoa is so good and delicate. I prepare and freeze the marinading chicken breasts so I have some whenever I want. By far one of my favorite recipes.
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Rhishikesh Gaikwad — Reply
Wow Superr!! looks absolutely amazing.. beautiful pictures too.. 🙂 thanks for sharing.. Marathi Recipe
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Kristy — Reply
I pinned this a while ago and have made it several times. It is delicious!! I omit the avocado for personal taste but everything else is fantastic! The marinade is so flavorful!!
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K — Reply
We don’t usually keep honey mustard. Can you suggest a recommendation for subbing it – adding any more honey and Dijon?
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Melissa — Reply
Started making this recipe when I found it online looking for meal prep ideas a few years ago. My family and I loved it, but it fell out of my rotation because I hated straining out the adobo sauce from the cans, just kinda messy and wasteful. At a family gathering this week, my sister randomly asked us “If you were on death row, and got to pick your last meal, what would you pick?”. To my surprise, my fiancé brought up this recipe and instantly everyone in the group I’d made this for instantly agreed. I was floored. This is going back into my rotation now lol
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Jessica Jewkes — Reply
Absolutely delicious!
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Barbara — Reply
This is delicious! Thank you it’s become a dinner staple.
