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- 2 boneless, skinless chicken breasts - 2 tablespoons honey - 1 tablespoon chipotle chili powder - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1 tablespoon olive oil - Salt and pepper to taste - 1 cup quinoa, rinsed - 2 cups chicken broth (or vegetable broth) - 1 black bean can, drained and rinsed - 1 cup corn (fresh or frozen) - 1 avocado, diced - 1 cup cherry tomatoes, halved - 1/4 cup fresh cilantro, chopped - Lime wedges, for serving Chicken is the star of this dish. It soaks up flavors from the marinade. Honey adds sweetness, while chipotle chili powder brings heat. Smoked paprika and garlic powder add depth. Together, they create a tasty blend. Quinoa serves as a great base. It is light and fluffy. Black beans add protein and fiber. Corn gives a sweet crunch. Avocado adds creaminess, while cherry tomatoes add freshness. Cilantro lifts the dish with its bright taste. Lime wedges add a zesty finish. - Alternative proteins: grilled shrimp, tofu, or beef - Additional toppings: jalapeños, cheese, or sour cream You can swap chicken for other proteins. Shrimp brings a seafood twist, while tofu is great for veggie lovers. You might want to add toppings like jalapeños for spice, cheese for creaminess, or sour cream for tang. - Use a kitchen scale for chicken and quinoa. - Measure liquids with a liquid measuring cup. - Rinse quinoa under cold water before cooking. - Prep ingredients ahead of time for smooth cooking. Accurate measuring helps get the best flavors. Rinsing quinoa removes bitterness. Prepping saves time and keeps things tidy. Cut veggies and herbs before you start cooking. This way, you can focus on the fun part: assembling your bowls! {{ingredient_image_1}} First, preheat your oven to 400°F (200°C). This step is key for even cooking. While the oven heats, let's create the marinade. In a small bowl, mix together: - 2 tablespoons honey - 1 tablespoon chipotle chili powder - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1 tablespoon olive oil - Salt and pepper to taste This mix will give your chicken a sweet and spicy kick. Coat the chicken breasts evenly with this marinade. Make sure every side gets some love! Place the marinated chicken on a baking sheet. Now it’s time to bake the chicken. Slide the baking sheet into the preheated oven. Bake for about 25 to 30 minutes. You want the chicken to reach an internal temperature of 165°F (75°C). To check for doneness, use a meat thermometer. This ensures your chicken is safe to eat and juicy. While the chicken bakes, let’s prepare the quinoa. In a saucepan, bring 2 cups of chicken or vegetable broth to a boil. Add 1 cup of rinsed quinoa. Cover the pot and reduce the heat to low. Let it simmer for about 15 minutes until the quinoa is fluffy. Once the quinoa is ready, grab a large bowl and combine: - Cooked quinoa - 1 can of black beans, drained and rinsed - 1 cup of corn (fresh or frozen) - 1 diced avocado - 1 cup of halved cherry tomatoes Gently toss these ingredients to mix. When the chicken is done baking, let it rest for a few minutes. Then slice it into strips. To assemble the bowls, start with a generous scoop of the quinoa mixture. Top it with the sliced honey chipotle chicken. Finish with a sprinkle of chopped cilantro and serve with lime wedges for that extra zing. Enjoy your delicious, flavor-packed Honey Chipotle Chicken Bowls! Achieving the perfect bake To get the best chicken, bake at 400°F (200°C). This high temp helps caramelize the honey. Coat the chicken in the marinade well. This adds flavor and keeps it juicy. Use a meat thermometer to check doneness. Aim for 165°F (75°C) to be safe. Let it rest before cutting. This keeps the juices in. Flavor enhancements Want to boost the taste? Add lime juice to the marinade. This adds a zesty kick. For extra heat, toss in more chipotle. You can also experiment with smoked paprika. It adds a nice depth to the dish. Fresh herbs like cilantro or parsley brighten the flavors. Don't skip these! Pairing with sides Serve your bowls with fresh greens like arugula. It adds crunch and freshness. You might also try tortilla chips for a fun twist. They add a nice texture contrast. For a heartier meal, pair with black beans. They complement the flavors well and add protein. Presentation tips Make your bowls look great! Layer your ingredients neatly. Start with the quinoa, then add chicken on top. Scatter the diced avocado and tomatoes. Use a sprinkle of cilantro for color. Add lime wedges on the side for a pop of brightness. It makes every bowl look inviting. Storing leftovers Store any leftovers in airtight containers. They keep well in the fridge for up to three days. For longer storage, freeze portions. Just make sure they cool down before freezing. This helps maintain texture and flavor. Making ahead for the week You can prep the chicken and quinoa ahead of time. Cook them on a Sunday for easy meals all week. Store them separately to keep flavors fresh. Just assemble your bowls as needed. It saves time and keeps meals exciting! Pro Tips Marinate for More Flavor: Let the chicken marinate for at least 30 minutes, or even overnight, to enhance the flavor and tenderness. Perfectly Cooked Quinoa: Rinse quinoa thoroughly before cooking to remove bitterness, and ensure you follow the 2:1 liquid to quinoa ratio for perfectly fluffy results. Customize Your Bowl: Feel free to add or substitute other toppings like diced bell peppers, jalapeños, or your favorite cheese for extra flavor and texture. Serving Suggestions: Serve the bowls warm with lime wedges to squeeze over the top for a fresh, zesty finish. {{image_2}} For those seeking gluten-free options, swap quinoa with rice. Brown rice or cauliflower rice also works well. If you're avoiding meat, consider vegetarian adaptations. Use grilled portobello mushrooms or cooked lentils instead of chicken. Both options provide a hearty texture and absorb flavors well. To make your dish spicier, add diced jalapeños or a splash of hot sauce. You can also mix in a pinch of cayenne pepper for extra heat. If you want a different taste, try alternative sauces. A tangy barbecue sauce or a zesty citrus dressing can change the flavor profile while keeping it tasty. If you want to change the quinoa, consider using couscous or farro. Both add unique textures and flavors to the bowl. When it comes to vegetables, feel free to get creative. Bell peppers, zucchini, or even roasted sweet potatoes can add vibrant colors and nutrition. These swaps make the dish your own while keeping it delicious. To keep your honey chipotle chicken bowls fresh, store leftovers in airtight containers. This helps lock in flavor and moisture. You can keep them in the fridge for up to four days. If you want to save them longer, use the freezer. Just make sure to wrap them well in plastic wrap or foil before freezing. When it's time to eat your leftovers, proper reheating is key. You can use a microwave or an oven. If using a microwave, heat in short bursts. Stir every 30 seconds to warm evenly. If using an oven, preheat it to 350°F (175°C). Place the bowl in the oven for about 15-20 minutes. This helps keep the chicken juicy and the quinoa fluffy. Leftovers can last in the fridge for about four days. In the freezer, they can stay good for three months. Check for signs of spoilage before eating. If you see mold or if it smells off, it's best to throw it away. Can I use frozen chicken? Yes, you can use frozen chicken. Just make sure to thaw it first. Thaw the chicken in the fridge overnight. If you're in a hurry, you can use the microwave. Cook the chicken right after thawing for best results. How do I adjust the spice level? To adjust the spice level, change the amount of chipotle chili powder. For less heat, use less powder. To add more heat, increase it. You can also add fresh jalapeños or hot sauce to your bowl. What to do if chicken is dry? If the chicken is dry, it may have been overcooked. Always check the internal temperature. The chicken should reach 165°F (75°C). If it’s dry, try marinating it longer next time. You can also add a sauce or broth to keep it moist when serving. Issues with quinoa texture If your quinoa is too soggy, you may have added too much water. Follow the ratio of 1 cup of quinoa to 2 cups of broth. Make sure to rinse the quinoa well before cooking. If undercooked, let it simmer longer until fluffy. Calories and macros per serving Each serving of this honey chipotle chicken bowl has about 500 calories. It includes around 30g of protein, 15g of fat, and 60g of carbs. These values can change based on your ingredient choices. Health benefits of the ingredients This bowl is rich in lean protein from the chicken. Quinoa is a great source of fiber and plant protein. Avocado adds healthy fats, while black beans boost protein and fiber too. Fresh veggies like tomatoes and cilantro add vitamins and antioxidants. You learned how to make a delicious chicken and quinoa bowl from this guide. We covered ingredients, cooking steps, and creative variations. Using accurate measuring and prepping will save you time. Remember to store leftovers properly for later meals. Feel free to experiment with flavors and toppings that fit your taste. This dish is easy to customize and perfect for any diet. Enjoy your cooking adventure and the tasty results!

Honey Chipotle Chicken Bowls

A delicious and spicy chicken bowl featuring honey chipotle marinated chicken, quinoa, black beans, corn, avocado, and fresh tomatoes.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts
  • 2 tablespoons honey
  • 1 tablespoon chipotle chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 tablespoon olive oil
  • to taste salt and pepper
  • 1 cup quinoa, rinsed
  • 2 cups chicken broth (or vegetable broth)
  • 1 can black beans, drained and rinsed
  • 1 cup corn (fresh or frozen)
  • 1 piece avocado, diced
  • 1 cup cherry tomatoes, halved
  • 1 quarter cup fresh cilantro, chopped
  • as needed lime wedges, for serving

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • In a small bowl, mix honey, chipotle chili powder, smoked paprika, garlic powder, olive oil, salt, and pepper to make a marinade.
  • Coat the chicken breasts evenly with the marinade and place them on a baking sheet.
  • Bake the chicken in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (75°C).
  • While the chicken is baking, prepare the quinoa. In a saucepan, bring the chicken or vegetable broth to a boil, then add the rinsed quinoa. Cover and reduce the heat to low, simmer for about 15 minutes until the quinoa is fluffy.
  • In a large bowl, combine the cooked quinoa, black beans, corn, diced avocado, and cherry tomatoes. Toss gently to mix.
  • Once the chicken is cooked, let it rest for a few minutes before slicing it into strips.
  • To assemble the bowls, start by placing a generous portion of the quinoa mixture in each bowl. Top with sliced honey chipotle chicken.
  • Garnish with chopped cilantro and serve with lime wedges on the side for added zing.

Notes

Serve with lime wedges for added flavor.
Keyword bowl, chicken, healthy, quinoa, spicy