Honey chipotle chicken bowl salad with lime quinoa
From Chef Keith Gardiner
Yield 2-4
Honey Chipotle Chicken
Ingredients
- 1 lb boneless, skinless chicken breasts
- Himalayan pink salt, to taste
- 1/4 tsp fresh ground black pepper
- 1/4 cup olive oil
- 3 Tbs adobo sauce, from a can of chipotles in adobo
- 2 t local raw honey
- 1 T Dijon mustard
- 2 T chopped fresh cilantro
- 4 garlic cloves, minced
Method
- Combine all above ingredients in container and marinate overnight.
- Cook chicken on the stove top in a medium heat sauté pan or on the grill until completely cooked
- Allow to rest before slicing to serve on salad
Salad
Ingredients
- 6 cups spring greens
- 1/2 pint cherry tomatoes, halved
- 1/4 cup fresh cilantro
- 4 green onions, sliced
- 2 avocado, sliced
- 1 cup cooked black beans (or other bean of your choice)
- 1 lime, juiced
- 1 T olive oil
- 1/2 t honey
- Himalayan pink salt and fresh ground pepper, to taste
Method
- Mix cilantro, lime juice, olive oil, and honey together.
- Add greens, tomatoes, green onions, black beans to dressing and toss together.
- Adjust seasoning with salt and pepper
- Arrange in bowl with chicken, quinoa, and garnish with sliced avocado.
Lime Quinoa
Ingredients
- 1/2 cup uncooked quinoa
- 1 cup chicken stock
- 1 T coconut oil
- 1 lime, juiced and zest freshly grated
- Himalayan pink salt and fresh ground pepper, to taste
Method
- Bring chicken stock to a boil
- Add quinoa and cook until tender (make sure quinoa is rinsed before cooking)
- Add coconut oil, salt and pepper and allow to cool
- Add lime juice and zest
- Arrange with other ingredients in a bowl and serve.
Note: make extra of all ingredients and serve in a whole wheat wrap the next day as a lunch or dinner entrée. Add scrambled eggs and omit salad and serve as a breakfast burrito.