Honey-Lime Chicken Bowls

INGREDIENTS

• 1.3- 1.5 lbs (2 large) chicken breast

• 4 cloves garlic, minced

• 2 limes, juiced

• 1/4 cup chicken stock or bone broth

• 2 to 3 TBS honey

• 2 beets, diced

• 1 large sweet potato, diced

• 10-14 oz brussels sprouts, halved

• 1 red onion, halved and thinly sliced

• Salt and pepper to taste

• 1.5 cup dry quinoa

• 1.5 cup chicken bone broth or stock

• 1.5 cup water

• Suggested additional toppings: avocado and crumbled feta cheese

  INSTRUCTIONS

1. In a slow cooker: place chicken, garlic, lime juice, chicken stock, and honey. Cook on low for 4-5hrs or on high for 2-3hrs or until cooked through.

2. About 40 minutes before ready to eat, pre-heat oven to 400 degrees F

3. Cut beets, sweet potato, brussels sprouts, and onion and place in a large bowl and drizzle with olive oil then season with salt and pepper. Mix thoroughly.

4. Place vegetables onto baking sheet and bake for 30minutes or until tender.

5. As the vegetables bake, make quinoa. Rinse quinoa and put into a medium sized pot. Cover with chicken bone broth (or stock) and water. Place on high heat until bring to a boil, reduce to low, cover and simmer for 15 minutes or until cooked. Remove from heat and uncover once done.

6. While the quinoa and vegetables are cooking, shred the chicken, place back into slow cooker, and thoroughly mix with liquid.

7. Once vegetables and quinoa are done, build your bowl with quinoa as the base, top with vegetables, chicken and desired toppings.