Wednesday 10 December 2014

Honey chipotle chicken bowls

SERVES 4

INGREDIENTS: 

FOR THE CHICKEN:
450g chicken breasts
salt and pepper
3 tbsp adobo sauce
2 tbsp honey
2 tbsp dijon mustard
2 tbsp coriander, finely chopped
4 cloves garlic, minced
FOR THE SALAD:
juice of 1 lime
1 tbsp extra virgin olive oil
1/2 tbsp honey
lettuce
cherry tomatoes, halved
1 avocado, sliced
4tbsp coriander, torn

4 cloves spring onions, sliced
FOR THE LIME QUINOA:
1/2 cup uncooked quinoa
1 cup water or vegetable stock
juice of 1 lime


METHOD:

1. Season the chicken with salt and pepper, then whisk together the adobo, honey, mustard, coriander and garlic and pour evenly over the chicken. Refrigerate for at least 2 hours.

2. Grill or fry the chicken until cooked through, then set aside for a couple of minutes before slicing into little pieced.


3. Combine the quinoa and water/stock in a saucepan and bring to a boil
. Reduce the heat and simmer gently for 15 minutes, or until all the water has been absorbed. Stir in the lime juice.

4. Serve the chicken and quinoa with the lettuce, tomatoes, spring onions and avocado. Drizzle the lime juice, olive oil and honey over the top.

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