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I personally use and love these products in my kitchen. I only recommend what I trust!
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Remember that time I tried to make a dish from a recipe I found online? I ended up setting off the smoke alarm. So, believe me, I get it if you're a little hesitant about trying new recipes. But trust me on this one; this Sriracha Chicken Quinoa Bowl is actually doable, and it's absolutely worth the effort. One of the best parts? Its a complete meal! You've got your protein, your grains, and a whole lotta veggies.
The beauty of this bowl lies in its simplicity and adaptability. Don’t like quinoa? Use rice! Want it even spicier? Add more sriracha! The possibilities are endless, really. I’ve made this bowl countless times, each time tweaking it just a little bit to suit my mood and what I have on hand. Last week, I added some roasted sweet potatoes, and let me tell you, it was a game-changer. Give it a try, will you? You'll love it.
Seriously though, I get kinda emotional about this dish. I am usually not the one to use sriracha, but here we are! This bowl is more than just a meal, it’s a testament to how simple, wholesome ingredients can come together to create something truly special. So, preheat that oven, chop those veggies, and let’s get cooking! One day I even tried adding shredded carrots and sesame seeds! Amazing!
Required Equipments
- Baking sheet
- Medium saucepan
- Large skillet or wok
- Mixing bowls
- Whisk
- Cutting board
- Chef's knife
Fiery Sriracha Chicken Quinoa Bowl: Frequently Asked Questions
Fiery Sriracha Chicken Quinoa Bowl
This Fiery Sriracha Chicken Quinoa Bowl is a flavor explosion, combining tender chicken with a spicy sriracha glaze, fluffy quinoa, and crisp veggies. A quick and healthy meal packed with protein and zest, perfect for a satisfying lunch or dinner. I'm obsessed with this recipie!
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 15 minutes
Cook Time: 25 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, preheat your oven to 400°F (200°C). This ensures your chicken cooks evenly and gets that lovely, slightly crispy edge we're aiming for.
- Next, prepare the quinoa. Rinse 1 cup of quinoa under cold water for about 30 seconds to remove any bitterness. This step is often overlooked, but it makes a big difference in the final taste.
- Cook the quinoa: In a medium saucepan, combine the rinsed quinoa with 2 cups of water or chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed. Fluff with a fork and set aside. if you mess up and have too much water, strain it!
- Prepare the chicken: Cut 1.5 pounds of boneless, skinless chicken breasts into bite-sized pieces. In a bowl, toss the chicken with 1 tablespoon of olive oil, 1 teaspoon of garlic powder, 1/2 teaspoon of paprika, salt, and pepper. Make sure the chicken is evenly coated with the spices for maximum flavor. Some people may use chicken tighs, but I prefer the breasts.
- Roast the chicken: Spread the seasoned chicken in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 15-20 minutes, or until the chicken is cooked through and slightly browned. The internal temperature should reach 165°F (74°C).
- Make the sriracha glaze: While the chicken is roasting, prepare the glaze. In a small bowl, whisk together 1/4 cup of sriracha sauce, 2 tablespoons of honey (or maple syrup for a vegan option), 1 tablespoon of soy sauce (or tamari for gluten-free), 1 teaspoon of rice vinegar, and 1/2 teaspoon of sesame oil. If you like it sweeter, add a bit more honey.
- Glaze the chicken: Once the chicken is cooked, remove it from the oven and transfer it to a clean bowl. Pour the sriracha glaze over the chicken and toss to coat evenly. The glaze should cling to the chicken, creating a sticky, flavorful coating.
- Prepare the vegetables: While the chicken is glazing, chop your favorite vegetables. I like to use a combination of bell peppers (red, yellow, and orange), broccoli florets, and shredded carrots. You can also add other veggies like snap peas, zucchini, or edamame.
- Sauté the vegetables: In a large skillet or wok, heat 1 tablespoon of olive oil over medium-high heat. Add the chopped vegetables and sauté for 5-7 minutes, or until they are tender-crisp. Season with salt and pepper to taste. Don't overcook them; you want them to retain some of their crunch.
- Assemble the bowls: Divide the cooked quinoa evenly among bowls. Top with the glazed sriracha chicken and the sautéed vegetables. Garnish with sesame seeds, chopped green onions, and a drizzle of extra sriracha sauce, if desired.
- Serve immediately: This bowl is best served warm. Enjoy the explosion of flavors and textures in every bite!
📝 Notes
🍎 Nutrition
Calories: 550 kcal
Protein: 45 g
Fat: 15 g
Carbohydrates: 65 g
Fiber: 8 g
Calcium: 80 mg
