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Chipotle Chicken Bowls with Cilantro

For the cilantro-lime quinoa:
1 ½ cups water
¾ cups quinoa
1/8 tsp. salt
2 limes, zested and juiced
1 ½ chopped, fresh cilantro

For the chicken and bowl:
2 Tbsp. canola oil, divided
1 minced chipotle pepper + 3 Tbsp. adobo sauce from a can of chipotles in adobo
1 Tbsp. honey
1/8 tsp. salt
1/8 tsp. ground black pepper
1 lb. boneless, skinless, thinly sliced chicken breast
2 Tbsp. red wine vinegar
5 oz. packaged spinach, spring greens or arugula
1 pint cherry tomatoes, halved if desired
1 avocado, peeled and diced
1 cup packaged, shredded carrots (or 2 large carrots, shredded)
1 cup sliced radishes
2 scallions or green onions, finely chopped

In a medium heavy-duty pot, add water, quinoa and salt. Bring to a boil, cover and reduce heat to low. Cook until quinoa absorbs all the liquid, about 15 minutes. Remove from heat.

Into the quinoa, stir in the zest and juice of 2 limes and chopped cilantro.

Into a large zip-top bag, add marinade ingredients: 1 tablespoon canola oil, minced chipotle pepper, adobo sauce, honey, salt and pepper. Add chicken breasts into the bag, making sure the chicken is well-coated with marinade. Let sit for 10 minutes (make the quinoa as you wait) or place chicken in the refrigerator to marinate for up to 24 hours.

Into a large, nonstick skillet over medium-high heat, warm remaining tablespoon oil. Add chicken breasts and marinade liquid, using tongs to frequently turn the chicken breasts to be coated in marinade. Sauté until chicken is fully cooked, around 4 to 6 minutes depending on thickness. Remove from heat. When chicken has cooled slightly, transfer chicken to cutting board to chop into bite-size pieces. Then, transfer remaining liquid from pan into a small bowl, and stir vinegar into the liquid to use as a dressing.

To assemble, add the greens into the bottom of each bowl. Divide quinoa and chicken among each bowl, along with tomatoes, avocado, carrots, radishes and scallions. Drizzle with the dressing and serve.

Nutritional info: 480 calories per serving; 21g fat; 73 mg cholesterol; 559 mg sodium; 44 g carbohydrates; 10g fiber; 13g sugar and 32g protein

Recipe adapted from the American Heart Association