Has this not felt like the longest week ever?
Maybe it’s the polar vortex everyone’s been talking about, or the drag of returning to real life after the holidays. Maybe it’s sleep deprivation from late-night Sons of Anarchy binges. Whatever the reason, this week has felt endless.
This week also brought one of those small, unsettling reminders that time keeps moving forward. I found myself holding things at arm’s length to read the fine print — the classic move you see in older folks. For a while I blamed my contacts and even mentioned it in my beauty favorites, but it turns out it’s just one of those little life things: eyes changing, routines adapting. I’m trying to spin it positively — maybe less sight, more wisdom?
I had hoped to share a dessert today, but after an oven mishap and other electrical issues at home, I’m sticking with another spicy-honey savory recipe — and also dealing with a few freezing days without heat during the polar vortex. On the bright side, I bought black UGGs and haven’t taken them off since. They’re my indoor lifesavers, even if I won’t wear them out in public.
Next I’ll be in a housecoat with foam rollers in my hair, but for now I’m embracing cozy slippers and warm meals like these honey chipotle chicken bowls. They were my go-to earlier this week when I needed something comforting and easy to make: sweet, spicy chicken piled over lime quinoa and fresh greens. It’s bright and refreshing but still satisfying — perfect for a week when you want something that feels a little special without being heavy.
If you’re anything like me and keep an assortment of mustards in the fridge, this marinade is a fun way to use them. I mixed Dijon and honey mustard with adobo sauce, honey, garlic, cilantro and olive oil to create a tangy, smoky glaze for the chicken. You can simplify and use just one mustard if that’s what you have — the flavor will still be great. I’m even tempted to try this marinade on fish sometime.
Honey Chipotle Chicken Bowls with Lime Quinoa
Yield:
2 to 4
Ingredients
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 chipotles in adobo)
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 tablespoon honey mustard
- 2 tablespoons chopped fresh cilantro
- 4 garlic cloves, minced
Salad
- 6 cups spring greens
- 1/2 pint cherry tomatoes, halved
- 1/4 cup torn fresh cilantro
- 4 green onions, sliced
- 1 avocado, sliced
- Juice of 1 lime
- 1 tablespoon olive oil
- 1/2 tablespoon honey
Lime Quinoa
- 1/2 cup uncooked quinoa, rinsed
- 1 cup low-sodium chicken or vegetable stock (or water)
- 1 tablespoon coconut oil (or butter)
- Juice and zest of 1 lime
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Add the chicken breasts to a baking dish or zip-top bag and season with salt and pepper. In a bowl, whisk together the olive oil, adobo sauce, honey, mustards, cilantro and garlic. Pour the marinade over the chicken so it’s evenly coated. Refrigerate and marinate for at least 2 hours or overnight.
- When ready to cook, heat a large nonstick skillet over medium-high. Add a touch of olive oil, then add the chicken. Cover and cook until deeply browned on both sides and cooked through, about 6 minutes per side depending on thickness.
- To assemble the bowls, toss the greens with a little salt and pepper. Divide the quinoa and greens between bowls, top with sliced chicken, tomatoes, torn cilantro, green onions and avocado. Drizzle with lime juice, olive oil and honey. Serve immediately.
Lime Quinoa
- Combine the quinoa and stock (or water) in a saucepan and bring to a boil. Reduce heat to low, cover and cook about 15 minutes or until liquid is absorbed. Stir in the coconut oil (or butter), lime juice, zest, salt and pepper.
Did you make this recipe?
Share your photo and tag the recipe on social media if you like — I appreciate it!
(You should probably add some tortilla chips on top. I set a good example.)