Zesty Honey Chipotle Chicken Quinoa Bowls
These Zesty Honey Chipotle Chicken Quinoa Bowls are a flavorful and satisfying meal featuring tender chicken coated in a sweet and spicy marinade, served over fluffy quinoa with fresh vegetables.
Equipment
- Medium bowl
- Whisk
- Large skillet
- Serving bowls Measuring cups and spoons
Ingredients
Chicken Marinade
- 1.5 lbs boneless, skinless chicken breasts or thighs cut into 1-inch pieces
- 3 tablespoons honey
- 2 tablespoons adobo sauce from a can of chipotle peppers
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and black pepper to taste
Bowls
- 1 cup quinoa cooked according to package directions
- 1 can (15 oz) black beans rinsed and drained
- 1 cup corn fresh, frozen, or canned
- 1 large avocado sliced
- 1 cup cherry tomatoes halved
- 1/4 red onion thinly sliced
- Fresh cilantro chopped, for garnish
- Optional: Greek yogurt or sour cream, extra lime wedges, cotija cheese
Instructions
Prepare the Chicken Marinade
- Whisk together honey, adobo sauce, lime juice, olive oil, garlic, smoked paprika, cumin, salt, and pepper in a medium bowl. Add the chicken pieces and toss to coat; marinate for at least 20 minutes at room temperature, or up to 4 hours in the refrigerator.
Cook the Chicken
- Heat a large skillet over medium-high heat. Cook the marinated chicken in a single layer for 3-5 minutes per side until cooked through and golden-brown. Remove the chicken and set aside.
Prepare Remaining Ingredients
- While chicken cooks, prepare quinoa according to package directions. Rinse and drain black beans, then prep vegetables such as halving cherry tomatoes, slicing avocado, and dicing the red onion.
Assemble the Bowls
- Divide cooked quinoa among serving bowls. Top with honey chipotle chicken, black beans, corn, avocado, tomatoes, and red onion.
Garnish and Serve
- Sprinkle bowls generously with fresh cilantro. Add a squeeze of fresh lime juice and, if desired, a dollop of Greek yogurt or a sprinkle of cotija cheese. Serve immediately.
Notes
For extra flavor, lightly char the corn in the skillet after cooking the chicken. Adjust the amount of adobo sauce to control the spice level. Leftovers can be stored in an airtight container for up to 3 days; reheat gently to maintain chicken tenderness.