Honey Chipotle Chicken Power Bowls with Cilantro Lime Dressing

Ingredients

• 2/3 cup dry quinoa, rinsed
• 1 1/2 tablespoons raw honey, warmed
• 3 tablespoons extra virgin olive oil, divided
• 1 teaspoon chipotle powder
• Sea salt and black pepper to taste
• 1 1/2 pounds boneless skinless chicken thighs
• 2 medium zucchini, chopped
• 1/2 cup unsweetened coconut yogurt
• 1/4 cup fresh cilantro, finely chopped
• 1/2 medium lime, juiced
• 3 tablespoons water
• 6 cups mixed greens

Method

1. 1Prepare quinoa according to package instructions.
2. 2Preheat oven to 425°F.
3. 3Whisk together honey, 2/3 of olive oil, chipotle powder, salt and pepper in large bowl.
4. 4Add chicken thighs and massage marinade into meat with hands.
5. 5Transfer chicken to baking sheet.
6. 6Toss zucchini with remaining oil, salt and pepper, add to sheet.
7. 7Roast 16-18 minutes until chicken is cooked through.
8. 8For extra browning, remove zucchini and broil chicken 2 minutes.
9. 9Let chicken rest 5 minutes before slicing.
10. 10Mix yogurt, cilantro, lime juice and water for dressing, season with salt and pepper.
11. 11Divide greens, quinoa, sliced chicken and zucchini into bowls.
12. 12Drizzle with dressing before serving.