Tipps in the Kitch

Chipotle Lime Chicken Quinoa Bowls

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Chipotle Lime Chicken Quinoa Bowls, get in my belllllllly. Says me, every meal of every day.

Chipotle Lime Chicken Quinoa Bowls

I’ve been on a major bowl kick lately.  I love being able to throw a bunch of delicious things in a bowl and call it a day. Especially when little cooking time is involved. These bowls are loaded with juicy, flavorful chipotle lime chicken skewers, hummus, quinoa, romaine, grilled zucchini slices, avocado, red bell pepper, and lime wedges.  Easy enough, right?

The hummus adds the perfect touch of creaminess to the dish and my all-time fave Chipotle paste adds just the right amount of kick. I was also majorly inspired by our gal What’s Gaby Cookin to make these bowls.. I love love love her Chicken Tawook Bowls, so why not put a little twisty twist on it?

Feel free to put your own twist on these as well!  Just let your creative juices flowwww!

Chipotle Lime Chicken Quinoa Bowls

These are of course perfect for dinner, but would also be great for lunches!  Enjoy!!

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Chipotle Lime Chicken Quinoa Bowls

  • Yield: 2 1x
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Ingredients

FOR THE CHICKEN:

  • 4 wooden or medal skewers
  • 2 boneless, skineless chicken breasts, cut into 2 inch pieces
  • 2 T olive oil
  • 1/2 T chipotle chili powder
  • 1 tsp cumin
  • 1 T chipotle paste
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • Zest and Juice of 1 lime

FOR THE BOWLS:

  • 1/4 c hummus
  • 1/2 zucchini squash, sliced into rounds and grilled or roasted
  • 1/2 avocado, sliced
  • A few slices of red bell pepper
  • 2 c shredded romaine
  • 1/2 c cooked quinoa
  • lime wedges, for serving
  • Cilantro, for serving

Instructions

  1. Prepare marinade ingredients in a medium sized bowl. Add chicken to bowl. and toss to coat. Cover and transfer to fridge for 2-3 hours.
  2. Preheat your grill or grill pan and lightly coat with oil. Grill the zucchini slices for a few minutes on each side.
  3. Thread the chicken onto skewers, and grill for 6-8 minutes each, turning halfway through.
  4. To assemble bowls, divide the quinoa into two bowls, followed by hummus, grilled zucchini, romaine, avocado, red pepper, chicken skewers. Sprinkle with fresh cilantro and serve with lime wedges.
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Chimichurri Sauce

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Chimichurri is such an easy and delicious sauce to make, and adds BIG TIME flavor to a variety of grilled meats and fish.  The other night I made Steak Kabobs with this Chimichurri Sauce, however, I decided to add a few tsp of Chipotle Paste, and let me tell you–that was the best decision I made all day.

Chimichurri Sauce is typically served with grilled meats or fish, however, there is absolutely no limit to what you can put it on in my opinion.  It’s so bright and fresh, and adds a ton of flavor to pretty much anything.  I made a double batch last week so I could make steak Kabobs AND Grilled Chimichurri Flank Steak Bowls (YUM).

My best advice would be to keep a jar of it in the fridge and put it on whatever the heck your heart desires throughout the week! It’s delicious with roasted vegetables, potatoes, bread, soups, tacos, steak bowls, etc.

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Chimichurri Sauce

  • Prep Time: 5 mins
  • Total Time: 5 mins
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Ingredients

  • 4–5 cloves garlic, finely chopped (I looooove garlic, so I most definitely use 5)
  • 2 1/2 T white vinegar
  • 1 large handful cilantro, finely chopped
  • 1 large handful parsley, finely chopped
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp oregano
  • 1/2 tsp red pepper flakes
  • 1/2 c olive oil
  • 1 T lemon juice

Instructions

  1. Combine garlic, vinegar, cilantro, parsley, chipotle paste(optional), and spices in a bowl, and stir to combine.
  2. Pour olive oil and lemon juice over the herb mixture and give it a stir. Store in fridge until ready to use.

Notes

I like the texture best when I finely chop the herbs by hand, however, you can absolutely use a blender or food processor to speed it up a bit.

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Baked Chipotle Chicken Taquitos

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These Baked Chipotle Chicken Taquitos are so easy, beyond delicious, and a healthier alternative to your typical taquito!

Baked Chipotle Chicken Taquitos

These Baked Chipotle Chicken Taquitos are so easy to throw together and are the perfect appetizer, snack, or even weeknight dinner. They will be on the table ready to devour in less than 30 minutes. I shredded a few boneless, skinless chicken breasts in my crockpot because it’s so easy and I try to utilize my slow cooker whenever possible, however, you can absolutely use the meat from 1 rotisserie chicken if you prefer. That would obviously speed things up even more.

I used Siete Grain-free Almond Flour tortillas for these, but you can easily use corn or flour tortillas instead, depending on your preference. Taquitos are typically fried, however, we decided to bake these for two reasons: it’s easier and healthier!

Baked Chipotle Chicken Taquitos

Once you get the taquitos lined up seam side down on your parchment lined baking sheet, give them a quick spritz with olive or avocado oil spray. And if you don’t have any spray laying around, gently brush the tops with olive oil– that’ll do the trick!

Pop those bad boys in the oven and call it a day! Enjoy!

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Baked Chipotle Chicken Taquitos

Baked Chipotle Chicken Taquitos

  • Author: Lindsay // Tipps in the Kitch
  • Prep Time: 15 mins
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 2–3 1x
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Ingredients

For the Chicken:

  • 2 1/2 c cooked and shredded chicken (rotisserie chicken works as well)
  • 2–3 Chipotle Chiles in Adobo sauce, seeded and roughly chopped (depending on your spice preference)
  • 2 tsp adobo sauce from can 
  • 2 cloves garlic, minced
  • 1/3 c greek yogurt 
  • 1 1/2 tsp chili powder 
  • 1/2 tsp cumin
  • 1/2 tsp adobo seasoning
  • Salt + pepper, to taste
  • 1 c shredded cheddar cheese

For the taquitos:

  • 10–12 Siete Almond Flour Tortillas (can use corn or flour as well) *see notes
  • 2 avocados, diced 
  • juice of 1/2 lime 
  • salt, to taste
  • 1 T chopped cilantro 
  • 2 T red onion. finely chopped
  • lime wedges, for serving
  • Pico de Gallo, for serving, optional 
  • Sour Cream, for serving, optional 

 

Instructions

  1. Preheat oven to 425 degrees and line baking sheet with parchment paper. 
  2. Mix together the chicken, chiles, adobo sauce, greek yogurt, spices, and cheese.  
  3. Stack up tortillas and wrap with a dish towel; heat up tortillas for 20-30 seconds before filling them up to help prevent them from breaking.
  4. Spoon about 1/4 c of the filling into a line across the bottom half of the tortilla. Use your judgement if using smaller tortillas; you want to be careful not to overfill as they may break.  
  5. Roll tightly and place seam side down onto baking sheet. 
  6. Spray the tops of the taquitos with avocado/olive oil spray, can also brush with oil.  
  7. bake for 15-17 minutes, until golden and crispy.
  8. While those are baking, prep the avocado salsa.  Combine avocado, lime juice, salt, cilantro, and red onion.  Adjust lime juice and salt to taste.  
  9. Serve Taquitos with avocado salsa and sour cream.  
  10. Enjoy!! 

Notes

*Corn tortillas are smaller and not as sturdy as flour or Siete, so you will most likely need more than 10-12 tortillas.  

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Loaded Chipotle Sweet Potato Waffles

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I’m still drooling over these Loaded Chipotle Sweet Potato Waffles that we had for dinner last night. They turned out so deliciously well, I think I even did a little jig in the kitchen because I was so happy.  Well, also because I love love love breakfast for dinner.

I’ve had these 2 lonesome little sweet potatoes lying around all week, so it was their night to shine.  I didn’t get home from work until about 6:30, so waiting for the taters to bake or roast in the oven just wasn’t in the cards.  Waffles it was! Definitely the quickest option and also something I’ve been dying to make lately.

They were surprisingly easy and can be prepared in just 30 minutes.  Also, so satisfying and SO incredibly yummy.  If you are a loaded cheese fry lover, then believe me when I say you are about to fall in LOVE with these waffles.  They’re perfectly crunchy on the outside & soft on the inside–loaded with green onion, bacon, avocado, queso fresco, mexican crema, and cilantro.  Oh– and while you’re at it, why don’t you go ahead and top that bad boy off with a fried egg.

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Loaded Chipotle Sweet Potato Waffles

  • Prep Time: 30 mins
  • Total Time: 30 mins
  • Yield: 3-4 1x
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Ingredients

For the Waffles:

  • 2 medium- large sweet potatoes, peeled and shredded using a box grater
  • 2 eggs, beaten
  • 1/3 c pepperjack cheese, shredded
  • 2 cloves garlic, finely chopped
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1 chipotle pepper in adobo + 1 tsp sauce from can

Toppings:

  • 2 pieces bacon, cooked and chopped into pieces
  • Sliced Avocado
  • 2 green onions, sliced
  • Cilantro, chopped
  • Queso Fresco
  • Mexican Crema
  • Fried or Poached Egg

Instructions

  1. Preheat waffle maker
  2. In a large bowl, combine grated sweet potato, eggs, garlic, cheese, spices, and chipotle peppers; stir to combine.
  3. When the waffle iron is preheated, grease both top and bottom of the iron and scoop about 3/4 c of the sweet potato mixture into the iron; gently press to spread out but be careful not to make it too thin.
  4. Close the iron and let cook for the indicated time plus 1-2 minutes after the light goes off. You want it to become slighly brown and crispy.
  5. Gently remove from iron, and top with bacon, avocado, onion, cilantro, queso fresco, and mexican crema. Egg optional but highly recommended 🙂
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Crockpot Creamy Chipotle Chicken Noodle Soup

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Chicken Noodle Soup is literally a MUST HAVE in the winter months, and this Creamy Chipotle version will soon become your new go-to and bff. I’m sure you’re wondering what makes this one so special because no matter what the circumstance, chicken noodle soup is always incredibly comforting and delicious.

This recipe, though is the creamiest and most delectable combination with the perfect amount of kick to keep you warm.

And, the entire meal is made in the crockpot! Chop it all up before you leave the house, and it will be ready in just 20 short minutes when you get home.

As you’ve probably noticed, chipotle peppers make an appearance in my kitchen quite frequently. It’s become one of those items that I always keep on hand. They add so much flavor and can be used in soups, marinades, or sauces.

I decided to use Pappardelle pasta because I love the thickness of the noodle, however, feel free to substitute any other pasta your heart desires.

Noodles are noodles, can’t really go wrong there.  It’s also an option to forfeit the cream if you really want to, but I would highly recommend staying far, far away from doing that.

The creamier the better, right?

One of the best things about this recipe is it only requires about 8-10 minutes of prep, and you’ve pretty much just guaranteed a delicious dinner on the table.

Who doesn’t love coming home after a long days work to a warm and cozy meal? I know this gal does.

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Crockpot Creamy Chipotle Chicken Noodle Soup

  • Prep Time: 10 mins
  • Cook Time: 8 hours
  • Total Time: 8 hours 10 mins
  • Yield: 6-8 1x
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Ingredients

  • 2–3 boneless, skinless chicken breasts (about 1 lb)
  • 1/2 white onion, diced
  • 5 cloves garlic, roughly chopped
  • 6 c chicken broth
  • 1 zucchini squash, ends removed & quartered
  • 8–10 oz pappardelle pasts, broken into large pieces
  • 5 carrots, chopped
  • 5 celery stalks, chopped
  • 2 chipotle chiles in adobo sauce, seeds removed and chopped + 3 tsp sauce from can
  • 1 tsp pepper
  • 1/2 tsp salt, more to taste
  • 1 tsp cumin
  • 1/4 tsp oregano
  • 1 c heavy cream
  • juice of 1/2 lime
  • 2 1/2 c chopped kale (frozen kale is great for soups)

Instructions

  1. In a large crockpot, combine onion, celery, carrots, chiles and sauce, garlic, salt, pepper, and chicken stock. Lay chicken breasts on top, cover and cook on low for 6-8 hours. (Time may vary depending on the power of your crockpot).
  2. Once chicken is fully cooked, remove from the crockpot and shred using two forks or adding to your stand mixer with paddle attachment.
  3. Add pappardelle, kale, and remaining spices to the crockpot. Cover and cook an additional 20-30 minutes.
  4. Add chicken back to the pot. Stir in cream and lime juice.
  5. Serve with Saltines and freshly cracked pepper.
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