serves 4
Honey Chipotle Sauce:
1/4 cup olive oil (a little under 1/4 cup)
1/4 cup peanut oil
one can of chipotles in adobo sauce, chop chipotle chiles (less than a whole can if you don’t want a lot of spice)
3-4 tablespoons honey
2 tablespoons dijon mustard
1 tablespoon regular yellow mustard
salt & pepper
Other Ingredients:
2 large chicken breasts, cut into thick strips
1 1/2 – 2 cups uncooked quinoa, with enough water to cook per direction
1 avocado, sliced
cherry tomatoes, sliced lengthwise
cilantro, chopped finely
2 limes
green onions, sliced
cranberries
Directions:
1. Combine the ingredients for the marinade in a bowl, add the sliced chicken stir and cover and let sit for at least 2 hours.
2. Cook the quinoa per the package directions.
3. Fork the chicken into a hot skillet and cook (or alternatively on a grill), pour the marinade into a saucepan and heat/bring to a soft boil.
4. Slice all of the veggies.
5. Once the quinoa and chicken are cooked, spoon the quinoa onto each dish, place the chicken on top of the quinoa, spoon some of the heated marinade of the chicken and sprinkle with the vegetables. Enjoy!