Honey Chipotle Chicken Bowls with Lime Quinoa

The chicken itself is delicious and the coconut oil in the quinoa makes it really rich and yummy. Definitely give this one a try! Makes 2 large (dinner-sized) bowls.

From How Sweet It Is

Ingredients:
Honey Chipotle Chicken
~1 lb boneless, skinless chicken breasts (we used thighs and I recommend it!)
~1/4 tsp. salt
~1/4 tsp. pepper
~1/4 cup olive oil
~3 tbs adobo sauce from a can of chipotles in adobo
~2 tbs. honey
~1 tbs. dijon mustard
~1 tbs. honey mustard
~4 garlic cloves, minced

Salad
~6 cups lettuce greens
~1/2 pint cherry tomatoes
~1/4 cup torn fresh cilantro
~4 green onions, sliced
~1 avocado, sliced (ours were small so we used 2)
~1 lime, juiced
~1 tbs olive oil
~1/2 tbs honey

Lime Quinoa
~1/2 cup uncooked quinoa
~1 cup chicken stock
~1 tbs coconut oil (you could substitute butter, but I recommend the coconut oil!)
~1 lime, juiced and zested
~1/4 tsp salt
~1/4 tsp pepper

The night before:
Add chicken to a ziplock bag and season with salt and pepper. In a small bowl, whisk together olive oil, adobo, honey, mustards, cilantro, and garlic. Pour marinade over chicken and cover evenly. Marinate in fridge for at least 2 hours, but overnight is recommended.

1. Heat a large nonstick skillet over medium-high heat.  Heat a bit of olive oil and then add chicken. cover and cook until chicken is deeply browned on both sides and cooked through - about 6 minutes per side.
2. Add quinoa and stock to a saucepan over high heat and bring to boil. Reduce to low and cover. Cook for 15 minutes, or until stock is absorbed. Stir in coconut oil, lime juice, zest, salt, and pepper.
3. Add greens to bowls. Top with chicken, quinoa, tomatoes, cilantro, greens, onions, and avocado. Whisk together lime, olive oil, and honey and drizzle over the top of bowls.