Quinoa Honey-Lime Chicken

Suzy Rhodes Thu, 01/05/2017 - 20:48
England
Quinoa Honey-Lime Chicken

January has arrived and the good old New Year Resolutions have been made, and I bet many of us have the same old goal in mind after indulging sweets and carbs during the holidays. How many pounds do you have to lose?

Whether it’s a lot or just a few, clean eating (low on carbs, sugar and processed food and more fresh food) is a great way to get back in shape! After all, if you have a trip to Europe (or anywhere for that matter), losing a few pounds will help you feel and look your best for that dream vacation.

I’m going to start a ‘Feeling Fit and Fabulous for Europe’ section on my blog and will share ideas of clean meals to help us all get motivated. Protein shakes with fruit can also be a great meal substitute for breakfast or lunch, which is perfect ‘on the go food’.  Of course, as with any diet a little exercise each day and plenty of water also goes a long way!

This recipe is really, really, really delicious. I was even surprised that my son and my husband loved this and kept asking if it really was healthy?

Read ahead first, as the chicken will need to be marinated for at least four hours to bring out the full flavor of the dish.

(I forgot to add the green onions in this dish, which is why you can't see it! It was delicious anyway, so I would say the green onions are optional)

Enjoy!

 


 

Summary

Yield
Servings
Prep time
4 hours
Cooking time
15 minutes
Total time
4 hours, 15 minutes
________________

Ingredients

2 lb
chicken breasts or thighs (cut into pieces)
1 T
coconut oil
4 T
cilantro leaves (chopped, or cilantro seasoning)
1  
fresh lime (squeezed)
3 c
cooked brown rice or quinoa
1 1⁄2 c
black beans (drained if using from a can)
1  
avocado (cut into slices)
1  
handful of cherry tomatoes
4 T
green onions (sliced)
   
FOR THE MARINADE
2  
fresh limes (squeezed)
2 T
Sriracha sauce
1 T
raw honey
2 t
ground cumin
1⁄2 t
garlic powder
1⁄2 t
chili powder
1⁄2 t
Salt
1 T
water
1⁄2 T
olive oil

Instructions

1 Make the marinade four hours ahead of time by combining all marinade ingredients in a bowl
2 Add cut up chicken pieces (I used boneless, skinless thighs). Marinate the chicken in the fridge for four hours or overnight
3 Cook rice as instructed on packet
4 After marinating, and while rice is cooking, heat coconut oil in skillet and sauté chicken for about 6 – 7 minutes, until cooked through
4 Remove chicken and juices from the pan and set aside
5 On medium heat, add rice, beans, green onion, cilantro and lime juice and cook for about 3 minutes
6 Add cooked chicken and any juices back into pan
7 Top with avocado slices and cherry tomatoes