Description
A vibrant and nutritious bowl featuring tender chicken glazed in a sweet soy sauce, served over quinoa with fresh vegetables and a zesty lime dressing.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken breast, cut into strips
- 1/4 cup soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 cup quinoa, rinsed
- 2 cups water
- 1 cup shredded carrots
- 1 cup thinly sliced cucumber
- 1 avocado, sliced
- 2 tbsp lime juice
- 2 tbsp olive oil
- Salt and pepper to taste
- Sesame seeds and green onions for garnish
Instructions
1. Prepare the Crust:
- In a bowl, whisk together soy sauce, honey, rice vinegar, garlic, and ginger. Marinate chicken strips in half of the sauce for 15 minutes.
- Cook quinoa in water according to package instructions, then fluff with a fork and set aside.
- Heat a skillet over medium-high heat. Cook marinated chicken for 6-8 minutes until cooked through, adding the remaining sauce during the last 2 minutes.
- In a small bowl, whisk lime juice, olive oil, salt, and pepper to make the dressing.
- Assemble bowls: divide quinoa among four bowls, top with chicken, carrots, cucumber, and avocado. Drizzle with dressing and garnish with sesame seeds and green onions.
Notes
You can customize the seasonings to taste.