Chipotle Chicken, Lime Quinoa, and Avocado Salad with Cilantro Lime Dressing ( 1 Red, 1 Green, 1 Yellow, 1 Blue, 1.5 tsp)
Chipotle Chicken
Ingredients
- 1.25 lbs of Chicken Breast Tenders
- 2-3 tsp Chipotle Powder (to your taste)
- 1 tbsp Olive Oil
- 1 tbsp White Wine Vinegar
- 2 tbsp Dijon Mustard
- 2 tbsp Chopped Cilantro
- 2 Garlic Cloves, Minced
- 1/4 tsp Black Pepper
- 1.5 Tbsp Honey or 1/2 Tbsp Stevia
Directions
Combine all of the above ingredients into a sealed container or ziploc bag and marinate the chicken in the refrigerator for several hours. (I usually throw this together the night before or over my lunch hour.)
Heat a large, non-stick skillet over medium heat. Pour the chicken and the marinade into the skillet and cook until browned on both sides and the chicken is cooked through. About 4 minutes per side.
Lime Quinoa
Ingredients
- 1 cup Quinoa
- 2 cups Water
- 1/4 tsp salt
- 1/2 tsp Black Pepper
- 2 tsp Coconut Oil
- Zest and Juice from 2 Limes
Directions
Rinse quinoa in a fine sieve and then transfer to a medium pot. Add all of the ingredients except for the lime zest and juice and bring to a boil. Reduce the heat to low and simmer 15-20 minutes, covered, until the water is absorbed. Add the lime juice and zest and fluff with a fork.
Avocado Salad with Cilantro Lime Dressing
Salad Ingredients
- 2 cups Chopped Romaine and Spinach
- 1/2 small Cucumber, sliced
- 1/2 Tomato, chopped
- 1 Green Onion, chopped
- 1 Avocado, sliced
Cilantro Lime Dressing Ingredients
- 1 tbsp Olive Oil
- 1 tbsp Honey or 1/2 tbsp Stevia
- 1 tbsp White Wine Vinegar
- 2 tbsp Cilantro, chopped
- 1 Lime, juiced
- Fresh Black Pepper, to taste
Directions
Prepare the vegetables for the salad and toss together in a large bowl. Whisk together all of the ingredients for the Cilantro Lime Dressing and pour over the salad.
