Friday, March 6, 2015

Chipotle Chicken

Chipotle Chicken, Lime Quinoa, and Avocado Salad with Cilantro Lime Dressing  ( 1 Red1 Green, 1 Yellow, 1 Blue, 1.5 tsp)

Chipotle Chicken

  • 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
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

  • 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
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
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.