Southwest Chipotle Chicken with Lime-Cilantro Quinoa and Avocado Greens Salad
20min
45min
5
520
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Chef's Note
For the best flavor development, you can marinate the chicken for up to 4 hours in the refrigerator. The key to perfectly cooked quinoa is to rinse it thoroughly before cooking to remove its natural bitter coating called saponin.
Tags
Ingredients
2 pounds boneless, skinless chicken breasts
2 tablespoons chipotle peppers in adobo sauce
3 cloves garlic cloves
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon smoked paprika
3 whole lime
5 tablespoons olive oil
1.5 cups quinoa
3 cups chicken broth
1 cup fresh cilantro
6 cups mixed greens
2 medium avocados
1 pint cherry tomatoes
1/2 medium red onion
1 tablespoon honey
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
- 1
Rinse 1.5 cups quinoa under cold water in a fine-mesh strainer until water runs clear, about 30 seconds.
- 2
In a medium saucepan, combine rinsed quinoa with 3 cups chicken broth. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 15 minutes until liquid is absorbed and quinoa is tender.
- 3
While quinoa cooks, prepare the chicken marinade. In a food processor or blender, combine 2 tablespoons chipotle peppers in adobo, 3 minced garlic cloves, 2 teaspoons ground cumin, 1 teaspoon dried oregano, 1 teaspoon smoked paprika, juice of 1 lime (about 2 tablespoons), 3 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Blend until smooth.
- 4
Place chicken breasts in a bowl and pour the marinade over them, turning to coat evenly. Let marinate for 10 minutes while preparing other components.
- 5
Dice 1/2 red onion and halve 1 pint of cherry tomatoes. Set aside.
- 6
Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil.
- 7
Remove chicken from marinade (discard excess marinade) and cook in the hot skillet for 6-7 minutes per side until well-seared and internal temperature reaches 165°F (75°C). Transfer to a cutting board and let rest for 5 minutes before slicing.
- 8
While chicken rests, fluff the cooked quinoa with a fork. Chop 3/4 cup fresh cilantro and add to quinoa along with the juice of 1 lime (about 2 tablespoons), 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Stir to combine.
- 9
For the salad dressing, whisk together juice of 1 lime (about 2 tablespoons), 1 tablespoon olive oil, 1 tablespoon honey, 1/4 teaspoon salt, remaining 1/4 cup chopped cilantro, and a pinch of black pepper.
- 10
In a large bowl, toss 6 cups mixed greens with the prepared dressing.
- 11
Slice 2 avocados and add to the dressed greens along with the diced red onion and halved cherry tomatoes.
- 12
Slice the rested chicken against the grain into 1/2-inch thick slices.
- 13
To serve, plate the lime-cilantro quinoa, top with sliced chipotle chicken, and serve the avocado greens salad alongside.
Nutrition Information (per serving)
520
42g
38g
24g
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