So I realized this morning as I was running down Comm Ave at 6am, that I have officially drunk the Kool-aid!! I am not a morning person in any sense of the word, yet I willingly got up at the ass crack of dawn, on my day off, to go workout with November Project. Today’s #destinationdeck was in a secret location and I was afraid it was going to be epic and I didn’t want to miss it.  I’m so glad I went.  Despite the amount of burpees, I had an awesome time and got to start my week with some great friends.  Yep, tasty tasty Kool-aid!

Photo Credit to Rosa Evora

Photo Credit to Rosa Evora


Speaking of tasty I tried a new recipe last week from How Sweet It Is, and it was so good I’m making it again this week. I’m not a fan of salad dressing, so I changed up the recipe a bit, but it still has tons of flavor.  Perfect for dinner or a brown bagged lunch!

Honey Chipotle Chicken Bowls with Lime Quinoa
Yield 2-4 servings
Honey chipotle chicken
2 boneless chicken breasts
1/4 tsp salt
1/4 tsp pepper
1/4 c olive oil
3 Tbsp adobo sauce
2 Tbsp honey
1 Tbsp Dijon mustard
1 Tbsp Honey mustard
4 cloves garlic, minced

6 cups spring greens
1/2 pt cherry tomatoes, halved
4 scallions, sliced
1 avocado, sliced

Lime Quinoa
1/2 cup uncooked quinoa, rinsed
1 cup low-sodium chicken broth
1 Tbsp coconut oil
1 lime
1/4 tsp salt
1/4 tsp pepper

Add the chicken breasts to a Ziploc bag and season with salt and pepper. In a bowl, whisk together the olive oil, adobo, honey, mustards, cilantro and garlic. Pour marinade over chicken, and marinate 2hrs or overnight in the fridge.

Heat a skillet over medium-high heat. Add olive oil and add the chicken, then cover the skillet and cook until the chicken is deeply browned on both sides and cooked in the center.

To make quinoa, add quinoa and chicken stock to saucepan over high heat and bring to a boil. Once boiling, reduce heat to low and cover pot. Cook for about 15 minutes, or until all liquid is absorbed. Stir in coconut oil, lime juice, salt and pepper.

To make salad, add greens in a large bowl and toss with a sprinkle of salt and pepper. Add the chicken on top along with the quinoa, tomatoes, green onions and avocado.