Looking for a tasty lunch or dinner that you can easily pack in your lunchbox too? This Spicy Sriracha Chicken & Quinoa Bowl will warm you up on feisty winter days.
It will provide you with great flavors & energy any time of year though! Adjust the level of spice with more or less Sriracha sauce. Dig in!
Spicy Sriracha Chicken & Quinoa Bowl
- 1 cup dry Quinoa (cook according to package directions)
- 1/4 cup Virgin Coconut Oil
- 2 pounds organic skinless chicken breast (trim into bite sized pieces)
- 2 Shallots (diced)
- 1/2 cup Sriracha (you can adjust more or less)
- 1 tablespoon Lime Juice
- Black Pepper
- Garlic Salt
- 1/2 cup Green Onion (chopped)
- Fresh Cilantro
- Fluff cooked quinoa with a fork & set aside.
- Melt coconut oil over medium heat in a large saucepan. Sauté shallots a few minutes until softened. Add chicken & cook until browned on each side, flipping a few times with tongs. Whisk together lime juice & Sriracha sauce in a bowl.
- Add the sauce & simmer uncovered for about 8 minutes, until chicken is cooked through. Stirring often. Sauce will thicken a bit as it cooks. Season to taste with pepper & garlic salt.
- Finish with a handful of fresh cilantro and green onion. Serve over quinoa.
Adapted from Family Fresh Cooking
