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Chipotle Chicken Bowls with Cilantro-Lime Quinoa

Recipe for a bowl with chicken and quinoa

You can find this recipe at El Restaurante

Recipe copyright © 2016 American Heart Association (

Makes 4 Servings

For the Cilantro-Lime Quinoa:

1-1/2 cups water

3/4 cups quinoa

1/8 tsp. salt

2 limes (zested and juiced)

1-1/2 cups chopped, fresh cilantro

In a medium heavy-duty pot, add water, quinoa, and salt. Bring to a boil; cover and reduce heat to low. Cook until quinoa absorbs all the liquid, about 15 minutes. Remove from heat. Into the quinoa, stir in the zest and juice of 2 limes and chopped cilantro.

For the Chicken and Bowl:

2 Tbsp. canola oil (divided)

1 minced chipotle pepper (+ 3 tablespoons adobo sauce from a can of chipotles in adobo)

1 Tbsp. honey

1/8 tsp. salt

1/8 tsp. ground black pepper

1 lb. boneless, skinless, thinly sliced chicken breast

2 Tbsp. red wine vinegar

5 oz. packaged spinach, spring greens, or arugula

1 pint cherry tomatoes (halved if desired)

1 avocado (peeled, diced)

1 cup packaged, shredded carrots (or 2 large carrots, shredded)

1 cup sliced radishes

2 scallions or green onions (finely chopped)

 Into a large zip-top bag, add marinade ingredients: 2 tablespoons canola oil, minced chipotle pepper, adobe sauce, honey, salt, and pepper. Add chicken breasts into the bag, making sure the chicken is well-coated with marinade. Let sit for 10 minutes (make the quinoa as you wait) or place chicken in the refrigerator to marinate for up to 24 hours.

     Into a large nonstick skillet over medium-high heat, warm remaining 1 tablespoon oil. Add chicken breasts and marinade liquid, using tongs to frequently turn the chicken breasts to be coated in marinade. Sauté until chicken is fully cooked, around 4 to 6 minutes depending on thickness. Remove from heat. When chicken has cooled slightly, transfer chicken to cutting board to chop into bite-size pieces. Then, transfer remaining liquid from pan into a small bowl; stir vinegar into the liquid to use as a dressing.

     To assemble, add the greens into the bottom of each bowl. Divide quinoa and chicken among each bowl, along with tomatoes, avocado, carrots, radishes, and scallions. Drizzle with the dressing and serve.

Tip: Serving size approximately 1 cup quinoa + 1 cup chicken per person, plus around 2 cups vegetables

This recipe is from the American Heart Association's Simple Cooking with Heart ® Program. For more simple, quick and affordable recipes, visit

El Restaurante

El Restaurante magazine was founded in 1997, and is read by over 25,000 owners and managers of Mexican and Latin restaurants in the United States. The magazine is published five times per year by Maiden Name Press, LLC in Chicago, Illinois.

El Restaurante also publishes a monthly e-newsletter, eMex, and maintains the popular website

El Restaurante is edited by Kathleen Furore, a veteran journalist. She has been the editor since the magazine was founded. Kathleen can be reached at 708-267-0023 or

For advertising information, please contact publisher Ed Avis at or 708-218-7755.


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