I’m getting ready to walk out the door to board a flight to New York for the week but I wanted to share this recipe with you before I did. Between shooting weddings, editing and having mini panic attacks about where I am going to eat in New York (SO. MANY .OPTIONS) I have not had much time to cook and this easy meal has been a life saver. 
Once I changed my eating lifestyle, Chinese food pretty much became non existent to me. I’ve still have yet to find a Chinese restaurant that uses wholesome ingredients whiles serving delicious food so I’ve resorted to making my own at home. I have not had a ton of luck with at home chinese dishes but this Sriracha Chicken Quinoa bowl recipe is definitely a keeper. If you like Sweet & Sour Chicken and Rice then you will love this meal. 
I don’t have any miscellaneous links for you today but I promise to come back with a post full of pictures from New York!
Sriracha & Chicken Quinoa Bowl 
Generously adapted from Kim’s Healthy Eats
1 cup of quinoa, cooked
2 tbsp of olive oil 
2-1.5 lbs of pastured chicken breast, washed and cut into 1 inch pieces
1/2 of a yellow onion, diced
1/4 cup of Sriracha 
1/4 cup of honey
juice from 1 lime
1/4 cup of green onion, chopped
2 tbsp of  fresh cilantro, roughly chopped
1 tbsp of sesame seeds (optional) 
Method:
Fluff your quinoa and set it aside. 
In a small bowl whisk together the sriracha, honey, lime and half of the green onions. Set aside. 
Heat the olive oil in a large skillet over medium heat. 
Once olive oil is hot, sauté your diced yellow onion until soft and slightly browned. 
Toss in your cut up chicken and sauté until cooked through and browned on the outside. ( I sometimes have to pour off any extra liquid that has come off the chicken during cooking in order to get the browned outside.)
Once chicken is cooked through, pour the sriracha mixture over the chicken and stir until all the chicken is coated. 
Allow to cook, stirring occasionally, for another 1-3 minutes until sauce is thickened and sticky. 
Divide quinoa into bowls then divide the sriracha chicken evenly on top of the quinoa. 
Top off with green onion, cilantro and sesame seeds. 
Enjoy!
I’m getting ready to walk out the door to board a flight to New York for the week but I wanted to share this recipe with you before I did. Between shooting weddings, editing and having mini panic attacks about where I am going to eat in New York (SO. MANY .OPTIONS) I have not had much time to cook and this easy meal has been a life saver. 
Once I changed my eating lifestyle, Chinese food pretty much became non existent to me. I’ve still have yet to find a Chinese restaurant that uses wholesome ingredients whiles serving delicious food so I’ve resorted to making my own at home. I have not had a ton of luck with at home chinese dishes but this Sriracha Chicken Quinoa bowl recipe is definitely a keeper. If you like Sweet & Sour Chicken and Rice then you will love this meal. 
I don’t have any miscellaneous links for you today but I promise to come back with a post full of pictures from New York!
Sriracha & Chicken Quinoa Bowl 
Generously adapted from Kim’s Healthy Eats
1 cup of quinoa, cooked
2 tbsp of olive oil 
2-1.5 lbs of pastured chicken breast, washed and cut into 1 inch pieces
1/2 of a yellow onion, diced
1/4 cup of Sriracha 
1/4 cup of honey
juice from 1 lime
1/4 cup of green onion, chopped
2 tbsp of  fresh cilantro, roughly chopped
1 tbsp of sesame seeds (optional) 
Method:
Fluff your quinoa and set it aside. 
In a small bowl whisk together the sriracha, honey, lime and half of the green onions. Set aside. 
Heat the olive oil in a large skillet over medium heat. 
Once olive oil is hot, sauté your diced yellow onion until soft and slightly browned. 
Toss in your cut up chicken and sauté until cooked through and browned on the outside. ( I sometimes have to pour off any extra liquid that has come off the chicken during cooking in order to get the browned outside.)
Once chicken is cooked through, pour the sriracha mixture over the chicken and stir until all the chicken is coated. 
Allow to cook, stirring occasionally, for another 1-3 minutes until sauce is thickened and sticky. 
Divide quinoa into bowls then divide the sriracha chicken evenly on top of the quinoa. 
Top off with green onion, cilantro and sesame seeds. 
Enjoy!
I’m getting ready to walk out the door to board a flight to New York for the week but I wanted to share this recipe with you before I did. Between shooting weddings, editing and having mini panic attacks about where I am going to eat in New York (SO. MANY .OPTIONS) I have not had much time to cook and this easy meal has been a life saver. 
Once I changed my eating lifestyle, Chinese food pretty much became non existent to me. I’ve still have yet to find a Chinese restaurant that uses wholesome ingredients whiles serving delicious food so I’ve resorted to making my own at home. I have not had a ton of luck with at home chinese dishes but this Sriracha Chicken Quinoa bowl recipe is definitely a keeper. If you like Sweet & Sour Chicken and Rice then you will love this meal. 
I don’t have any miscellaneous links for you today but I promise to come back with a post full of pictures from New York!
Sriracha & Chicken Quinoa Bowl 
Generously adapted from Kim’s Healthy Eats
1 cup of quinoa, cooked
2 tbsp of olive oil 
2-1.5 lbs of pastured chicken breast, washed and cut into 1 inch pieces
1/2 of a yellow onion, diced
1/4 cup of Sriracha 
1/4 cup of honey
juice from 1 lime
1/4 cup of green onion, chopped
2 tbsp of  fresh cilantro, roughly chopped
1 tbsp of sesame seeds (optional) 
Method:
Fluff your quinoa and set it aside. 
In a small bowl whisk together the sriracha, honey, lime and half of the green onions. Set aside. 
Heat the olive oil in a large skillet over medium heat. 
Once olive oil is hot, sauté your diced yellow onion until soft and slightly browned. 
Toss in your cut up chicken and sauté until cooked through and browned on the outside. ( I sometimes have to pour off any extra liquid that has come off the chicken during cooking in order to get the browned outside.)
Once chicken is cooked through, pour the sriracha mixture over the chicken and stir until all the chicken is coated. 
Allow to cook, stirring occasionally, for another 1-3 minutes until sauce is thickened and sticky. 
Divide quinoa into bowls then divide the sriracha chicken evenly on top of the quinoa. 
Top off with green onion, cilantro and sesame seeds. 
Enjoy!

I’m getting ready to walk out the door to board a flight to New York for the week but I wanted to share this recipe with you before I did. Between shooting weddings, editing and having mini panic attacks about where I am going to eat in New York (SO. MANY .OPTIONS) I have not had much time to cook and this easy meal has been a life saver. 

Once I changed my eating lifestyle, Chinese food pretty much became non existent to me. I’ve still have yet to find a Chinese restaurant that uses wholesome ingredients whiles serving delicious food so I’ve resorted to making my own at home. I have not had a ton of luck with at home chinese dishes but this Sriracha Chicken Quinoa bowl recipe is definitely a keeper. If you like Sweet & Sour Chicken and Rice then you will love this meal. 

I don’t have any miscellaneous links for you today but I promise to come back with a post full of pictures from New York!

Sriracha & Chicken Quinoa Bowl 

Generously adapted from Kim’s Healthy Eats

  • 1 cup of quinoa, cooked
  • 2 tbsp of olive oil 
  • 2-1.5 lbs of pastured chicken breast, washed and cut into 1 inch pieces
  • 1/2 of a yellow onion, diced
  • 1/4 cup of Sriracha 
  • 1/4 cup of honey
  • juice from 1 lime
  • 1/4 cup of green onion, chopped
  • 2 tbsp of  fresh cilantro, roughly chopped
  • 1 tbsp of sesame seeds (optional) 

Method:

  1. Fluff your quinoa and set it aside. 
  2. In a small bowl whisk together the sriracha, honey, lime and half of the green onions. Set aside. 
  3. Heat the olive oil in a large skillet over medium heat. 
  4. Once olive oil is hot, sauté your diced yellow onion until soft and slightly browned. 
  5. Toss in your cut up chicken and sauté until cooked through and browned on the outside. ( I sometimes have to pour off any extra liquid that has come off the chicken during cooking in order to get the browned outside.)
  6. Once chicken is cooked through, pour the sriracha mixture over the chicken and stir until all the chicken is coated. 
  7. Allow to cook, stirring occasionally, for another 1-3 minutes until sauce is thickened and sticky. 
  8. Divide quinoa into bowls then divide the sriracha chicken evenly on top of the quinoa. 
  9. Top off with green onion, cilantro and sesame seeds. 
  10. Enjoy!