Honey Chipotle Chicken Bowls with Lime Quinoa

I know this list of ingredients is long, but most if it consists of things you already have in your kitchen and none of the steps are at all difficult. It is soooooo worth it! Delicious, healthy and filling.
Thanks to Viance for the recipe.

Honey Chipotle Chicken Bowls with Lime Quinoa

Honey Chipotle Chicken
1 lb. boneless, skinless chicken breasts
1/4 t. salt
1/4 t. pepper
1/4 c. olive oil
3 T. adobo sauce, from a can of chipotle in adobo
2 T. honey
1 T. Dijon mustard
1 T. honey mustard
2 T. chopped fresh cilantro
4 garlic cloves, minced
Salad
6 c. spring greens
1/2 pint cherry tomatoes, halved
1/4 c. torn fresh cilantro
4 green onions, sliced
1 avocado, sliced
1 lime, juiced
1 T. olive oil
1/2 T. honey
Lime Quinoa
1/2 c. uncooked quinoa, rinsed
1 c. low-sodium chicken or vegetable stock
1 T. coconut oil
1 lime, juiced and zest freshly grated
1/4 t. salt
1/4 t. pepper

Add the chicken breasts to a baking dish or sealed bag and season with salt and pepper. In a bowl, whisk together the olive oil, adobo, honey, mustards, cilantro and garlic. Pour the marinade over the chicken, covering it evenly. Place it in the fridge and marinate for at least 2 hours, or overnight.

After marinading, heat a large nonstick skillet over medium-high heat. Add a tiny bit of 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, about 6 minutes per side.
To make the salads, add the greens in a large bowl and toss them with a sprinkle of salt and pepper. Add the chicken on top along with the quinoa, the tomatoes, cilantro, green onions and avocado. Drizzle the bowl with the lime juice, olive oil and honey just before serving. 

Lime Quinoa
Add the quinoa and stock to a saucepan over high heat and bring it to a boil. Once boiling, reduce the heat to low and cover the pot. Cook for about 15 minutes, or until all the liquid is absorbed. Stir in the coconut oil, lime juice, zest, salt and pepper.