My husband and I decided to make a second visit to Blue Line Pizza for some deep dish, so I’m off kitchen duty tonight. But if you need to get dinner on the table, I have the recipe for you, assuming you like spicy food. There’s nothing fancy about this Sriracha chicken and quinoa dish, but it packs a flavor and protein punch, requires a short list of ingredients, and takes only 30 minutes to prepare. It’s healthy, too!
Don’t be alarmed by the amount of Sriracha sauce called for in the recipe. The honey helps mellow out the spice and you can easily adjust the amount down (to 1/4 cup) or up (to 1/2 cup) depending on how much piquancy you prefer.
Recipe adapted from Family Fresh Cooking.
Sriracha Chicken and Quinoa Bowl
Makes 6 servings
Ingredients
- 1 cup quinoa (see notes)
- 2 tablespoons coconut oil
- 2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
- ½ red onion, diced
- 6 tablespoons Sriracha sauce
- ¼ cup honey
- 1 tablespoon freshly squeezed lime juice
- sea salt and freshly ground black pepper, to taste
- green onions, thinly sliced (for topping)
- chopped fresh cilantro (for topping)
- 1 tablespoon sesame seeds (for topping, optional)
Instructions
- Cook quinoa according to package directions. Set aside.
- In a large fry pan, melt coconut oil over medium heat. Sauté red onions until softened, about 3-5 minutes. Add chicken and cook until browned, stirring occasionally.
- While chicken is cooking, combine the Sriracha sauce, honey and lime juice in a small bowl and whisk until combined.
- Once chicken is browned, add sauce to pan and simmer uncovered for about 8 minutes. The sauce will thicken a bit as it cooks. Season with salt and pepper to taste.
- Remove pan from heat and top with green onions, cilantro and sesame seeds (if using). Serve over quinoa.
Notes
You can use white or red quinoa; I used a mixture of both.
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