Chipotle Chicken with Coconut Lime Quinoa and Avocado Salad

This recipe is a new family favourite PERFECT for summer time!  I made this Friday night.  I came home from a long day at work and debated sticking to my meal plan but I did.  I found this recipe online and believe it or not, it was much simpler than it looked.  My hubby said to me, "Oh this is really really good!" For him to purposefully make a comment on dinner, I knew it was a keeper! I hope you enjoy! This meal is 21 Day Fix approved and serves 4-6!

Chipotle Chicken

Ingredients
4 - 6 small-medium boneless skinless chicken breast
2-3 tsp of  Victorian Epicure Citrus Chipotle Ketchup Seasoning OR Chipotle Powder
1 Tbsp Extra Virgin Olive Oil
1 Tbsp White Wine Vinegar
2 Tbsp Dijon Mustard
2 Tbsp Fresh Cilantro (finely chopped)
1-2 Tsp Victorian Epicure Garlic OR 2 Garlic Cloves, Minced
Fresh Ground Pepper, to taste
1.5 Tbsp Honey OR 1/2 Tbsp Stevia (*I used honey)

Combine all ingredients and put in a glass dish and marinate chicken in the refrigerator for several hours or overnight.

*The chicken was meant to marinate in the sauce for several hours however, being crunched for time, I wasn't planned ahead.  I whipped up the sauce and basted it over the chicken breast and baked it all at once. It was DELISH!  I bet it would also be great done on the BBQ. Try it out and share with me how you liked it.

Bake at 350 degrees until chicken is no longer pink (*about 35 minutes)

Coconut Lime Quinoa

Ingredients
Prepare Quinoa as directed on the bag for a serving of 4. (*My quinoa is pre-rinsed.  Double check your bag to make sure you don't have to rinse it first). It is about 2 cups of water to 1 cup of Quinoa.
Add 1/4-1/2 tsp salt and pepper to taste (*I did not add salt or pepper)
2 tsp Organic Coconut Oil
Zest and juice from 1-2 limes

Bring to a boil.  Cover and reduce heat to low. Simmer for 15-20 minutes.  Let stand 2-3 minutes and fluff with a fork.

Avocado Salad with Lime Cilantro Dressing

2 Cups of chopped Romaine/Butter Lettuce and Spinach
1/2 Roma Tomato, chopped
2 Green Onions
1/2 Small Cucumber (*optional. I did not have cucumber)
1 Avocado, sliced

Lime Cilantro Dressing

1 Tbsp Olive Oil
1 Tbsp Honey OR 1/2 Tbsp Stevia
1 Tbsp White Wine Vinegar
2 Tbsp Freshly Chopped Cilantro
1 Lime, squeezed/juiced
*Optional: Fresh Ground Black Pepper to Taste

Chop vegetables and drizzle dressing over top just before serving.

21 Day Fix Program, per serving:  1 Green, 1 Red, 1 Yellow, 1 Blue, 1.5 tsp

Interested in joining a 21 Day Fix Challenge Group? Click here to fill out an application!              
Notes: Adapted from: rxforhealthyliving.com              Enjoy!