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.

Tex Mex Chicken Quinoa Wraps

SERVES 4

INGREDIENTS:

4 tortillas
450g chicken breast
2 tbsp olive oil
1 tbsp taco seasoning (cumin, paprika, chilli powder, salt and pepper)
1 cup cooked quinoa
1 red pepper, thinly sliced
2 cups spinach
1 avocado, sliced
100g cheddar cheese, grated
4 tbsp fresh coriander, chopped
FOR THE SAUCE:
1/2 cup ketchup
1 tbsp taco seasoning
2 tsp brown sugar
1 tsp smoked paprika
1 tsp chipotle in adobo
3 tbsp fresh coriander, chopped
1/2 lime, juiced

METHOD:

1. Combine the chicken, olive oil and taco seasoning and toss together. Grill the chicken for 6-7 minutes on each side, or until cooked through. Set aside to rest for 5 minutes, then slice into strips and set aside.
2. To make the sauce, mix together all the ingredients in a small bowl.
3. To assemble the wraps, warm the tortillas, then add some spinach towards one end of each wrap, followed by the quinoa and a drizzle of the sauce. Layer over the chicken, red pepper and avocado. Sprinkle the cheese and coriander on top.
4. Roll up the wraps tightly and grill for two minutes on each side. Serve with the remaining sauce.

Recipe from Half Baked Harvest