February isn't just the month where you celebrate your heart's love, it's also Heart Health Month, which means that you also love your heart. Keeping your heart healthy is the path towards a longer, healthier life, and this recipe can help you achieve that in conjunction with exercise and other health-conscious activities.

Chipotle Chicken Bowls with Cilantro-Lime Quinoa


For the cilantro-lime quinoa:

  • 1 1/2 cups water
  • 2/3 cups quinoa
  • 1/8 tsp salt
  • 2 limes (zested and juiced)
  • 1 1/2 cups chopped, fresh cilantro

For the chicken bowl:

  • 2 tbsp canola oil (divided)
  • 1 minced chipotle pepper (plus 3 tbsp adobo sauce)
  • 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
  • 1 cup sliced radishes
  • 2 scallions or green onions, finely chopped


For the cilantro-lime quinoa:

In a medium heavy-duty pot, add water, quinoa, and salt. Bring to a boil, then cover and reduce heat to low. Cook until quinoa absorbs all the liquid, about 15 minutes. Remove from heat.

Stir the zest and juice of 2 limes and chopped cilantro into the quinoa.

For the chicken bowl:

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.

Visit Superior Acura

Stop by Superior Acura this month to test drive a new Acura or to shop for Acura parts and accessories.

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