Description
A flavorful bowl combining sweet honey and spicy Sriracha with tender chicken and quinoa, perfect for a quick weeknight meal.
Ingredients
Scale
- 1 cup dry quinoa
- 2 cups water
- 1/4 cup organic coconut oil
- 2 pounds chicken breast, cut into bite-sized cubes
- 1 small red onion, diced
- 1/4 cup Sriracha (adjust according to heat preference)
- 1/4 cup honey
- 1 tbsp lemon juice
- 1 tsp salt
- 1 tsp black pepper
- 1/2 cup chopped scallions
- 1/2 tbsp sesame seeds (optional)
- Fresh cilantro for garnishing
Instructions
- Cook the quinoa: Rinse quinoa under cold water, combine with water in a pot, bring to a boil, reduce heat, cover, and cook for about 15 minutes until liquid is absorbed. Let sit covered for 5 minutes, then fluff with a fork.
- Heat coconut oil in a skillet over medium heat. Add diced red onion and sauté until translucent.
- Add the chicken cubes, seasoning with salt and pepper. Cook until browned and cooked through, about 6-8 minutes.
- Mix Sriracha, honey, and lemon juice in a bowl. Pour over cooked chicken and stir well. Let simmer for 1 minute.
- Assemble the bowl: Start with quinoa at the bottom, then add honey Sriracha chicken on top. Sprinkle with scallions, sesame seeds, and fresh cilantro.
Notes
Leftovers can be stored in an airtight container for up to 3 days, or frozen for up to 3 months. Marinating chicken in the sauce beforehand can enhance the flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 15g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 80mg