Sriracha Chicken Quinoa Bowl

I have a confession to make… I am obsessed with Sriracha sauce. There, I said it! I love it! I can’t get enough of it! In fact I am eating it on my eggs right now. And I can’t wait to eat it again for lunch because I have this delicious dish leftover from last night 🙂

Sriracha Chicken Quinoa Bowl

Well this probably one of the best dinners I have made in awhile and it seriously took me about 15 minutes to make!

Sriracha Chicken Quinoa Bowl

If you don’t eat quinoa, simply serve this over rice or cauliflower rice. It will still taste amazing!

Sriracha Chicken Quinoa Bowl

Sriracha Chicken Quinoa Bowl

Recipe from Family Fresh Cooking

Sriracha Chicken Quinoa Bowl
Serves 6
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Nutrition Facts
Serving Size
239g
Amount Per Serving
Calories 453
Calories from Fat 110
% Daily Value *
Total Fat 12g
19%
Saturated Fat 6g
29%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 3g
Cholesterol 129mg
43%
Sodium 613mg
26%
Total Carbohydrates 32g
11%
Dietary Fiber 3g
11%
Sugars 12g
Protein 52g
Vitamin A
3%
Vitamin C
28%
Calcium
6%
Iron
19%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup quinoa, cooked
  2. 2 tablespoons coconut oil
  3. 2 pounds boneless chicken breasts, cut into bit sized pieces
  4. 1/2 onion, diced
  5. 1/2 cup Sriracha, add more or less to your spicy liking
  6. 1/4 cup honey
  7. 1 tablespoon fresh lime juice
  8. 1/2 cup green onion, chopped
  9. 2 tablespoons fresh cilantro, chopped
  10. 1 tablespoon sesame seeds (optional)
Instructions
  1. Fluff cooked quinoa with a fork and set aside.
  2. In a large skillet heat coconut oil over medium heat. Add onions and sauté for 3-5 minutes. Add chicken and cook until browned.
  3. While chicken is cooking in a small bowl whisk together Sriracha, honey, and lime juice.
  4. Once chicken is cooked add sauce and stir. Cook for about 5 minutes. Sauce will thicken.
  5. Top with green onion, cilantro, and sesame seeds. Serve over quinoa.
Adapted from Family Fresh Cooking
Kim's Healthy Eats https://www.kimshealthyeats.com/

20 thoughts on “Sriracha Chicken Quinoa Bowl

  1. Just found this on Pinterest aaaaand ‘m going to eat it tonight! The simplified presentation of your recipe is refreshing. It’s straight to the point-no nonsense. I think some bloggers forget to leave the wordiness for the commentary. Great find;)

  2. Thanks for the yummy meal! We had this meal today and it was a hit! We plan on having it again soon but with some pineapple.

  3. I made this last night minus the coconut oil. I used extra virgin olive oil and it still came out awesome…This is really a good dish and I am glad i found it!!

  4. This looks like a simple and delicious dish. I love quinoa, and this would be a great meal for after a good workout. I would try my hand at substituting sesame oil instead of coconut, mainly because I love the taste.

    Love the blog Kim!

  5. Hi. So I recently made this and loved it! My only problem was the sauce would not thicken up at all. It left a very light coating on the chicken. I do like in New Mexico and I cook what I am comfortable with so I’m not sure if altitude affects it? Thank you!

  6. I made this last night and my husband LOVED it. He told me that it is better than any Asian dish he has tried before (I am Vietnamese and my mom is an excellent cook so it says a lot). I enjoyed it too but will probably use less Sriracha next time since my spice tolerance isn’t as high as my husbands. Thank you Kim!!

  7. Very yummy! Had no problems making this whatsoever, and everyone loved it. I was happy to see that there were no left overs to store away either. 🙂 My only small issue was that it didn’t thicken. I’m not sure if it was supposed to or not though, and it DEFINATELY doesn’t affect my 5 star rating. ^^ Thanks for posting this one!

  8. LOVE this recipe! As requested by my family, I have now made it 5 times and added it to my personal recipe collection. Thank you so much!

  9. hello, I made this twice already and I really love it, and my husband is obsessed. but it’s so spicy it hurts, in my case anyway. would you happen to have any tip to make it less hot without losing the sauce’s consistance, adding something for texture that wouldn’t compromise the taste too much ? i’m wondering tomato purée but I fear it’s too tasty for being unnoticed.

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