Chipotle Chicken Bowls with Cilantro-Lime Quinoa

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 a plastic/ glass storage container for a portable meal. Also note that the chicken can be marinated for up to 24 hours.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Add 2 tablespoons oil, the minced chipotle pepper, adobe sauce, honey, salt, and pepper to a large resealable plastic bag. Add the chicken. Tightly seal the bag. Gently push the chicken around the marinade, tossing to coat well. Let stand for 10 minutes. Meanwhile, prepare the quinoa.

Step 2

In a large nonstick skillet, heat the remaining 1 tablespoon oil over medium-high heat, swirling to coat the bottom. Add the chicken and marinating liquid. Cook for 4 to 6 minutes, or until the chicken is no longer pink in the center and the marinade comes to a boil. Remove from the heat. When the chicken has cooled slightly, transfer it to a cutting board. Chop the chicken into bite-size pieces. Transfer any remaining liquid from the pan into a small bowl. Stir in the vinegar until well combined. Set aside.

Step 3

Once the quinoa has finished cooked, add the spinach to bowls. Add the cooked quinoa and chicken. Top with the tomatoes, avocado, carrots, radishes, and green onions. Drizzle with the dressing.

Step 4

In a medium heavy pot, add the water, quinoa, and salt. Bring to a boil. Reduce the heat to low. Cook, covered, for 15 minutes, or until the quinoa absorbs all the liquid. Remove from the heat.

Step 5

Stir in the lime zest and juice. Top with the cilantro.