For the marinade, whisk together the olive oil, lime juice, honey, chipotle peppers and sauce, Dijon mustard, garlic, cilantro, salt and pepper.
Place the chicken in a shallow dish or ziploc bag and pour the marinade over the top. Make sure the chicken is evenly coated. Cover and refrigerate for 2 to 24 hours (the flavor gets better the longer it marinades).
Cook the chicken on a grill, in a skillet or in the oven (broiled) until cooked through, probably 4-5 minutes per side, depending on how it's cooked. Let rest for 5-10 minutes.
Slice the chicken into strips and serve with any or all of the bowl ingredients. Cilantro lime dressing not optional. :)
Nutrition Facts: the nutrition facts for this recipe were calculated based on the honey chipotle lime chicken (but do not include the bowl ingredients as those are added based on personal preference). Chipotle Peppers: for this recipe, you'll want about 2 tablespoons *mostly sauce* from a jar or can of chopped chipotle peppers. I prefer the jars since they can go right into the fridge after using the amount you want. Chipotles and adobo sauce carry a bit of heat. The 2 tablespoons is perfect for us mildly spicy food lovers. You can use more or less depending on the flavor you want.Chicken: I buy thin cut frozen chicken breasts from Costco (in a ginormous bag). I very much prefer thin cut chicken for recipes like this. If you have thick chicken breasts, cut them in half lengthwise (like a hamburger bun) - the flavor will be much better in the marinaded chicken.