|Grilled Chipotle Chicken|
4-6 boneless skinless chicken breast
2-3 tsp Chipotle powder
1 Tbsp Extra Virgin Olive Oil
1 Tbsp White Wine Vinegar
2 Tbsp Dijon Mustard
2 Tbsp Fresh Cilantro (finely chopped)
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 into a glass bowl or gallon size ziplock baggie to marinate chicken in the fridge for several hours (or overnight...this is also a great recipe to make double of and freeze the extra one for a quick meal!!).
Grill until cooked throughout.
(Another option is to bake at 350 for about 35 minutes or until chicken is no longer pink.
Cilantro-Coconut Lime Quinoa
Add 1/4- 1/2 salt (and pepper if desired) to taste
2 tsp Organic Coconut Oil (adding this makes the quinoa SO delicious and fluffy too!)
Zest and juice from 1-2 limes
Bring to a boil (with all above ingredients included). Cover and reduce heat to low. Simmer for 15-20 minutes. Let stand 2-3 minutes and fluff with a fork!
Let quinoa cool for about 10-20 minutes then add 2-3 small tomatoes, diced
1 can black beans, rinsed and drained
2-3 tbsp chopped cilantro
21 Day Fix Program, per serving:
Chicken: 1 Red
Quinoa: 1 Yellow, 1 tsp
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