Add the chicken breasts to a baking dish or ziplock bag and season with salt and pepper. In a bowl, whisk together the olive oil, adobo, honey, mustards, cilantro and garlic. Pour the marinade over the chicken, covering it evenly. Place it in the fridge and marinate for at least 2 hours, or even overnight.
When you're ready to make the meal, heat a large nonstick skillet over medium-high heat. Add a tiny bit of olive oil and add the chicken, then cover the skillet and cook until the chicken is deeply browned on both sides and cooked in the center, about 6 minutes per side.
To make the salads, add the greens in a large bowl and toss them with a sprinkle of salt and pepper. Add the chicken on top along with the quinoa, the tomatoes, cilantro, green onions and avocado. Drizzle the bowl with the lime juice, olive oil and honey. Serve!
Add the quinoa and stock (or water) to a saucepan over high heat and bring it to a boil. Once boiling, reduce the heat to low and cover the pot. Cook for about 15 minutes, or until all the liquid is absorbed. Stir in the coconut oil (you can swap butter), lime juice, zest, salt and pepper.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (814g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 361 (29%)|
|Amt Per Serving||% DV|
|Total Fat 40.1g||54 %|
|Saturated Fat 5.9g||30 %|
|Monounsaturated Fat 23g|
|Polyunsanturated Fat 8.2g|
|Cholesterol 131.5mg||40 %|
|Sodium 4974.7mg||172 %|
|Potassium 2591.5mg||68 %|
|Total Carbohydrate 141.5g||42 %|
|Dietary Fiber 30g||120 %|
|Sugars, other 111.5g|
|Protein 85.5g||122 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1249
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