Mixed grains topped with shredded honey chipotle chicken, roasted vegetables, and mixed greens, then drizzled with honey balsamic vinaigrette. This honey chipotle chicken grain bowl is so delicious, beautiful and healthy!
Hi! This is Andrea from Cooking with a Wallflower, and I’m back on Ask Anna this month to share with you a brand new recipe.
Can you believe that we’re already in August and summer is coming to an end soon? I feel like I’ve barely had time to enjoy it since I’ve been working so much, but I hope you get the chance to! Did you get to travel anywhere this summer? Or do you have any future vacation plans?
In the mean time, let’s enjoy the rest of the summer with this honey chipotle chicken grain bowl.
I’ve always loved bowl foods. Maybe it’s because they’re always packed full of flavor. I love that you have all the ingredients that you need already in one bowl. Layers of grains, layers of veggies, layers of protein, and it all gets tied up together neatly with a vinaigrette. You have all of that in this honey chipotle chicken grain bowl.
Preheat the oven to 400F. Lightly grease a baking tray with nonstick cooking spray or a drizzle of olive oil. Place asparagus, mushrooms, and zucchini in a single layer. Roast the vegetables for about 15-20 minutes until tender. Other ideas for vegetables can include onions and carrots. Or, if you prefer, just throw everything on a grill. Once the vegetables are done, set them aside for now.
Marinate the chicken in honey, chipotle peppers, adobo sauce from the chipotle peppers, and salt. The longer you marinate the chicken the better. But you can just do a quick marinade and then pour the sauce into the skillet to cook with the chicken.
Heat olive oil in a medium sized skillet for about a minute. Add the chicken to the skillet and cook over medium to high heat for about a minute or two before flipping to the other side. Cook for another minute or two. Add the rest of the marinade into the skillet and then cover tightly with a lid. Lower the heat to about medium and cook covered for about 10 minutes. Then turn off the heat, and let the chicken sit for an additional 10 minutes with the skillet still tightly covered. The heat will continue to cook the chicken and allow it to remain tender.
Once the chicken has cooled, shred the chicken and mix in the chipotle sauce so that the chicken is covered in the sauce.
To make the grain bowl, add cooked grains, mixed greens, halved grape tomatoes, shredded honey chipotle chicken, and the roasted or grilled vegetables.
In a small bowl, whisk together honey, balsamic vinegar, and olive oil until combined. Then drizzle over the honey chipotle chicken grain bowl.
Enjoy!
Andrea
- 2 cups sliced mushrooms
- 8-10 asparagus stalks
- 1 medium sized zucchini, sliced
- 2 tablespoons olive oil
- Salt for seasoning
- 1 pound chicken
- 3 tablespoons honey
- 3 chipotle peppers in adobo sauce
- 3 tablespoons adobo sauce
- ¾ teaspoon salt
- 2 tablespoons olive oil for cooking
- 1½ cups cooked grains
- 2 cups butter lettuce, torn or mixed greens
- 1 pint grape or cherry tomatoes, halved
- 4 tablespoons balsamic vinegar
- 2 tablespoons honey
- ½ cup olive oil
- Preheat the oven to 400F. Lightly grease a baking tray with nonstick cooking spray or a drizzle of olive oil. Place asparagus, mushrooms, and zucchini in a single layer. Roast the vegetables for about 15-20 minutes until tender. Other ideas for vegetables can include onions and carrots. Or, if you prefer, just throw everything on a grill. Once the vegetables are done, set them aside for now.
- Marinate the chicken in honey, chipotle peppers, adobo sauce from the chipotle peppers, and salt. The longer you marinate the chicken the better. But you can just do a quick marinade and then pour the sauce into the skillet to cook with the chicken.
- Heat olive oil in a medium sized skillet for about a minute. Add the chicken to the skillet and cook over medium to high heat for about a minute or two before flipping to the other side. Cook for another minute or two. Add the rest of the marinade into the skillet and then cover tightly with a lid. Lower the heat to about medium and cook covered for about 10 minutes. Then turn off the heat, and let the chicken sit for an additional 10 minutes with the skillet still tightly covered. The heat will continue to cook the chicken and allow it to remain tender.
- Once the chicken has cooled, shred the chicken and mix in the chipotle sauce so that the chicken is covered in the sauce.
- To make the grain bowl, add cooked grains, mixed greens, halved grape tomatoes, shredded honey chipotle chicken, and the roasted or grilled vegetables.
- In a small bowl, whisk together honey, balsamic vinegar, and olive oil until combined. Then drizzle over the honey chipotle chicken grain bowl.
