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Chipotle Honey Grilled Chicken with Roasted Veggies

Serves 4     adjust servings


  • 2 Tbsp melted coconut oil
  • 4 carrots, peeled and diced
  • 8 oz cherry tomatoes
  • 2 zucchini, diced
  • 2 yellow squash, diced
  • 1/2 red onion, diced
  • 1/4 teaspoon cumin
  • 1/8 teaspoon curry powder
  • 1 chipotle pepper (with 1 Tbsp adobo sauce)
  • 2 Tbsp honey
  • 4 boneless chicken thighs
  • 3 cups cooked quinoa
  • Juice and zest of 1 lime
  • 1/2 cup finely chopped cilantro


Heat oven to 425 degrees F. Toss carrots with 1 Tbsp coconut oil. Roast on a parchment-lined baking sheet for 15 minutes. Toss tomatoes, zucchini, squash and red onion with 1 Tbsp coconut oil, cumin and curry powder. Salt and pepper generously. Place on roasting sheet with carrots and roast for another 20 minutes, until carrots are tender. Allow to cool slightly before serving in 2 cup veggies container.
In a mini food processor, puree pepper and adobo sauce with honey. Baste chicken with mixture, and grill until cooked through. Serve in the 1 cup protein container.
Toss together quinoa, lime juice and cilantro. Spoon into 1 cup grains container.

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