Chipotle Chicken with Avocado Salsa

I love the foodie blog – How Sweet It Is… the majority of my recipe pins are from her site and I honestly have never been disappointed with her creations.  When I came across her Honey Chipotle Chicken Bowls, I knew I HAD to give them a try.   While the original is DELICIOUS, I wanted to put my own spin on it… so here is what I did:

 

Chipotle Chicken with Avocado Salsa

Chicken:

• 1 pound boneless, skinless chicken breast
• 1/4 cup olive oil
• 3 tablespoons adobo sauce (from a can of chipotles in adobo)
• 2 tablespoons honey
• 1 tablespoon honey mustard
• 1 tablespoon dijon mustard
• 1 large handful of fresh chopped cilantro
• 4 garlic cloves, minced

1. Salt and pepper chicken and transfer to a Ziplock bag or baking dish.
2. Combine remaining ingredients (oil, adobo sauce, honey, mustards, cilantro and garlic) in a jar and shake until mixed.
3. Pour over chicken and let marinate in the fridge for at least 2-12 hours.
4. Preheat oven to 425.
5. Transfer chicken to a baking dish (if you haven’t already) and let chicken sit out at room temperature for 30 minutes or so.
6. Bake chicken for 20 minutes, then flip chicken breasts and bake for 20 more minutes.
7. Top with salsa and serve with lime quinoa.

*I love to prep the chicken in the morning and let marinate for the day, for an easy dinner to whip up dinner!

Salsa:

• 1 pint cherry tomatoes, halved
• 2 avocados, diced
• 4 green onions, sliced
• 1/2 cup cilantro, leaves torn from stem
• 2 limes, juiced
• 2 tablespoons olive oil
• 1 tablespoon honey

1. Combine tomatoes, avocado, green onion and cilantro in a bowl.
2. Add lime juice, olive oil and honey to a jar and shake until combined.
3. Pour over salsa and toss before serving.

*I make the salsa ahead of time (and depending on how early just let sit out at room temperature) and toss with the dressing 30 minutes before serving.

Quinoa:

• 1/2 cup uncooked quinoa
• 1 cup chicken stock
• 1 tablespoon coconut oil
• zest of 1 lime
• juice of 1 lime

1. Rinse quinoa and combine with chicken stock in a medium sized saucepan.
2. Bring to a boil, and then reduce to low, cover and let simmer for 15 minutes.
3. Make sure most of the liquid has evaporated and then stir in coconut oil, lime juice and lime zest.