Honey Chipotle Lime Chicken Bowls

This meal is so flavorful! I wasn't sure how much I would like the chicken since it was flavored with chipotle peppers, but it added a nice kick without being overly spicy or  overpowering.  Together with the cilantro lime rice, avocados, and the creamy dressing it made the perfect summer meal.  I served those all over lettuce and threw in a few tomatoes and a squeeze of lime juice for good measure but you can customize this however you like.  

Honey Chipotle Lime Chicken Bowls

from Mel's Kitchen Cafe

Ingredients:

2 tablespoons olive oil
2 tablespoons freshly squeezed lime juice
2 tablespoon honey
2 tablespoons finely chopped chipotle peppers and adobo sauce (mostly sauce if you can)
1 tablespoon Dijon mustard
4 to 5 cloves garlic, finely minced
2 to 3 tablespoons chopped fresh cilantro
1/2 teaspoon salt (I use coarse, kosher salt)
Pinch of black pepper
2 pounds thin cut boneless, skinless chicken breasts (see note)
BOWLS:
Spinach, lettuce or spring mix
Chopped tomatoes
Chopped or sliced avocado
Fresh limes

Cilantro Lime Rice

Cilantro Lime Dressing

INSTRUCTIONS

For the marinade, whisk together the olive oil, lime juice, honey, chipotle peppers and sauce, Dijon mustard, garlic, cilantro, salt and pepper.
Place the chicken in a shallow dish or ziploc bag and pour the marinade over the top. Make sure the chicken is evenly coated. Cover and refrigerate for 2 to 24 hours (the flavor gets better the longer it marinades).
Cook the chicken on a grill, in a skillet or in the oven (broiled) until cooked through, probably 4-5 minutes per side, depending on how it's cooked. Let rest for 5-10 minutes.
Slice the chicken into strips and serve with any or all of the bowl ingredients. Cilantro lime dressing not optional.