Saturday, July 26, 2014

Honey Chipotle Chicken

Honey Chipotle Chicken || ashleylovestocook.com


When I first saw the original picture for this recipe I knew I had to recreate it ASAP. It has by far been the most "liked" dish I've posted on Instagram and have been told by several people they have made it multiple times. Sweet and spicy is such a great combination. The adobo sauce from the canned chipotle chilies pack a punch of flavor! 

Chipotle chilies in adobo are smoked jalapeƱos that have been dried then soaked in some sort of tomato sauce. They can be found in a small can in most grocery stores on the Hispanic aisle. A little goes a long way with these babies but the leftovers store well in the fridge or you can freeze individual chilies in an ice cube tray then transfer to a ziplock bag. 

The major changes I made to the original recipe were to cut down on the amount of oil used in the marinade and quinoa and to add my own cilantro lime vinaigrette. The leftover chicken even tastes just as wonderful cold. Stop drooling and go make this!


Honey Chipotle Chicken
Originally Posted on Instagram April 21, 2014 

Chicken
1.25 lb. chicken breast tenderloins
3 Tbsp. Adobo sauce, from a can of chipotles in adobo
2 Tbsp. Olive oil
2 Tbsp. Honey, agave, or maple syrup
1 Tbsp. Dijon mustard
1 Tbsp. Honey mustard
2 Tbsp. Chopped cilantro
2 garlic cloves, minced
1/4 tsp. salt
1/4 tsp. black pepper 
Combine ingredients in a ziplock bag and let chicken marinate in refrigerator several hours. Heat a large non-stick skillet over medium heat and pour chicken and marinade into pan and cook until browned on both sides. 

Lime Quinoa
1 3/4 c. Water
1 c. Quinoa
1/2 tsp. salt
1/4 tsp. black pepper
2 tsp. coconut oil, or olive oil
Zest and juice from 2 limes
Bring water to boil and add all ingredients except lime zest and juice. Reduce to low and cook 20 min. Remove from heat and stir in lime zest and juice. 

Salad
Chopped romaine and spinach
Cucumber
Tomato
Green onion
Avocado

Cilantro Lime Dressing
2 Tbsp. Olive oil
2 Tbsp. Maple syrup
2 Tbsp. White wine vinegar
juice from 2 limes
1/4 c. Chopped cilantro
salt and pepper to taste

Makes 4 servings

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