Chipotle Chicken Bowls

Serving Size	Calories	Protein	Saturated Fat	Sodium	Carbohydrate	Fiber	Added Sugars
1	480	32g	2.5g	559mg	44g	10g	0g

Flavorful chipotle chicken served with fresh veggies over cilantro-lime quinoa. A hearty, protein-packed bowl perfect for dinner or meal prep.

Ingredients

For the Chicken and Bowl

3 tablespoons canola oil (divided use)
1 minced chipotle pepper (+ 3 tablespoons adobo sauce from a can of chipotles in adobo)
1 tablespoon honey
⅛ teaspoon salt
⅛ teaspoon ground black pepper
1 pound boneless, skinless, thinly sliced chicken breast
2 tablespoons red wine vinegar
5-ounce package spinach, spring greens, or arugula
1 pint cherry tomatoes (halved if desired)
1 medium avocado (peeled, diced)
1 cup shredded carrots (about 2 large carrots)
1 cup sliced radishes
2 green onions (finely chopped)

For the Cilantro-Lime Quinoa

Wash hands thoroughly with soap and water before you begin cooking; be sure to re-wash hands after handling raw chicken.

For the Chicken and Bowl

Add 2 tablespoons oil, the minced chipotle pepper, adobo sauce, honey, salt, and pepper to a large resealable plastic bag. Add the chicken, seal, and toss to coat well. Let stand for 10 minutes. Meanwhile, prepare the quinoa.
In a large nonstick skillet, heat the remaining 1 tablespoon oil over medium-high heat. Add the chicken and marinade. Cook for 4–6 minutes, or until the chicken is no longer pink in the center and the marinade boils. Remove from heat.
Let the chicken cool slightly, then chop into bite-size pieces. Transfer any remaining liquid from the pan to a small bowl, stir in the vinegar, and set aside.
Once quinoa is cooked, add spinach to bowls. Top with quinoa, chicken, tomatoes, avocado, carrots, radishes, and green onions. Drizzle with the dressing.

For the Cilantro-Lime Quinoa

In a medium pot, add the water, quinoa, and salt. Bring to a boil. Reduce heat to low, cover, and cook for 15 minutes or until liquid is absorbed.
Remove from heat. Stir in lime zest and juice. Top with cilantro.