Honey Sriracha Chicken Quinoa Bowl

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Honey Sriracha Chicken Quinoa Bowls are a mouthful to say AND eat.  Sweet, spicy, and nutritious.  It just wins.

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Ingredients for Honey Sriracha Chicken Quinoa Bowls

• 1 cup quinoa
• 2 cups water
• 1/4 cup organic coconut oil
• 2 pounds chicken breasts, cubed
• 1 small purple onion, diced
• 1/2 cup Sriracha (adjust based on how spicy you like it!)
• 1/4 cup honey
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 cup green onions (chopped)

Optional

• 1/2 tablespoons sesame seeds (optional)

Directions for Honey Sriracha Chicken Quinoa Bowls

1. Place bacon onto a skillet while the skillet is still cold. Cook the bacon over low or medium-low heat until the edges start to curl. Flip and continue cooking until golden and crispy. This process may take 5 minutes or maybe a little longer. Drain on paper towels (it will crisp up more as it cools).
2. Meanwhile, slice the avocados in half and remove the pits. Scoop half of the flesh out of each avocado half (leave half undisturbed) and transfer to a bowl.
3. Mash the avocado in the bowl. Stir in the grape tomatoes, lettuce, lime juice, garlic powder, sea salt, and black pepper (adjust seasonings to taste if needed).
4. When the bacon slices are cool enough to handle, chop them up and add them to the bowl.
5. Scoop the mixture back into the avocado halves

Time:

Prep time: 10 minutes
Cook time: 2o minutes
Yield: 6 servings

Nutrition:

Calories 460 kcal
Protein 37 g
Fat 16 g
Carb 42 g
Fiber 3 g
Sugar 18 g

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