Nosh, Gobble, Scarf

The Place for the Healthy Foodie and Hurried Chef

Honey Chipotle Chicken Bowls (How Sweet Eats)

I was in need of a new salad this week, and I stumbled across this recipe on Pinterest! Wow! Amazing! This is a salad topped with a lime flavored quinoa and a sweet/spicy honey chipotle marinated chicken. I deviated from the original recipe by adding more toppings, but really, it is a great bowl of food!  The original link is here and I have copy/pasted the original recipe below. photo Basically, you have to make three things: marinade, chicken and quinoa. First, start with the chicken! Let it marinate overnight if you can! Then, when you are ready to actually start cooking your meal, throw the quinoa in to cook first. While that is cooking, fry your chicken (takes about 12 minutes). While the chicken and quinoa are cooling, throw together your salad!

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
2 tablespoon dijon mustard
2 tablespoons chopped fresh cilantro
4 garlic cloves, minced

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

*I added corn, beans, red peppers that I fried with the chicken (SO GOOD), and crunchy tortilla strips.

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


  1. Add the chicken breasts to a baking dish or ziplock bag and season with salt and pepper.
  2. In a bowl, whisk together the olive oil, adobo, honey, mustards, cilantro and garlic.
  3. Pour the marinade over the chicken, covering it evenly. Place it in the fridge and marinate for at least 2 hours, or even overnight.
  4. When you’re ready to make the meal, heat a large nonstick skillet over medium-high heat.
  5. 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.
  6. 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!
  7. For the quinoa: add the quinoa and stock (or water) to a saucepan over high heat and bring it to a boil.
  8. Once boiling, reduce the heat to low and cover the pot.
  9. Cook for about 15 minutes, or until all the liquid is absorbed.
  10. Stir in the coconut oil (you can swap butter), lime juice, zest, salt and pepper.

And voila! You have finished! I hope you enjoyed this salad as much as we did! My above salad cost me 10pp in Weight Watchers, and it was well worth it! I think next time I would throw in some mango to help cut the spiciness of the marinade, and it would be SUPER EPIC WOW!!!! Enjoy!


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