These delicious smoky chicken bowls make for a good dinner or lunch. For extra flavor, marinate the chicken for up to 24 hours.

Serves 4.


For the Cilantro-Lime Quinoa

  • 1 1/2 cups of water
  • 3/4 cups of quinoa
  • 1/8 teaspoons of salt
  • 2 limes (zested and juiced
  • 1 1/2 cups of chopped, fresh cilantro

For the Chicken and Bowl

  • 2 Tbsp of canola oil (divided)
  • 1 minced chipotle pepper (+3 tablespoons of adobo sauce from a can of chipotles in adobo)
  • 1 Tbsp of honey
  • 1/8 teaspoon of salt
  • 1/8 teaspoon of black pepper
  • 1 lb of boneless, skinless, thinly sliced chicken breast
  • 2 Tbsp red wine vinegar
  • 5 oz packaged spinach, spring greens, or arugula
  • 1 pint of cherry tomatoes (halved if desired)
  • 1 avocado (peeled, diced)
  • 1 cup of packaged, shredded carrots (or 2 large carrots, shredded)
  • 1 cup of sliced radishes
  • 2 scallions or green onions (finely chopped)


For the Cilantro-Lime Quinoa

In a medium heavy-duty pot, add water, quinoa, and salt. Bring to a boil; cover and reduce heat to low. Cook until quinoa absorbs all the liquid, about 15 minutes. Remove from heat. Into the quinoa, stir in the zest and juice of 2 limes and chopped cilantro.

For the Chicken and Bowl

Into a large zip-top bag, add marinade ingredients: 2 tablespoons canola oil, minced chipotle pepper, adobe sauce, honey, salt, and pepper. Add chicken breasts into the bag, making sure the chicken is well-coated with marinade. Let sit for 10 minutes (make the quinoa as you wait) or place chicken in the refrigerator to marinate for up to 24 hours.

Into a large nonstick skillet over medium-high heat, warm remaining 1 tablespoon oil. Add chicken breasts and marinade liquid, using tongs to frequently turn the chicken breasts to be coated in marinade. Sauté until chicken is fully cooked, around 4 to 6 minutes depending on thickness. Remove from heat. When chicken has cooled slightly, transfer chicken to cutting board to chop into bite-size pieces. Then, transfer remaining liquid from pan into a small bowl; stir vinegar into the liquid to use as a dressing.

To assemble, add the greens into the bottom of each bowl. Divide quinoa and chicken among each bowl, along with tomatoes, avocado, carrots, radishes, and scallions. Drizzle with the dressing and serve.

Nutritional Info:

Calories 480
Total Fat 21 g
Saturated Fat 2.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.7 g
Monounsaturated Fat 10.8 g
Cholesterol 73 mg
Sodium 559 mg
Total Carbohydrate 44 g
Dietary Fiber 10 g
Sugars 13 g
Protein 32 g Dietary Exchanges
1 1/2 starch, 4 vegetable, 3 lean meat, 2 fat



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