Honey Chilli Chicken Bowls with Lime Quinoa

Ingredients

500g skinless chicken breasts, sliced
1/4 tsp salt
1/4 tsp pepper
1/4 cup olive oil
3 Tbs chilli sauce
2 Tbs honey
1 Tbs Dijon mustard
1 Tbs honey mustard
2 Tbs fresh coriander
4 garlic cloves, minced

Salad:

4 cups leafy greens
1/2 punnet cherry tomatoes, halved
1/4 cup torn fresh coriander
4 green onions, sliced
1 avocado, sliced
1 lime, juiced
1 Tbs olive oil
1/2 Tbs honey

Lime quinoa:

1/2 cup uncooked quinoa - rinsed
1 cup chicken or vegetable stock, or even water
1Tbs coconut oil
1 lime - juiced and zest freshly grated
1/4 tsp salt
1/4 tsp pepper

Method

Add chicken breasts to a ziplock bag and season with salt and pepper.

In a bowl, whisk together olive oil, chilli sauce, honey, mustards, coriander and garlic. Pour marinade over chicken, cover evenly and place in fridge for 2 hours.

Heat a non-stick pan over medium high heat, add a little olive oil and cook chicken until deeply browned on both sides and cooked in the centre.

Add the quinoa and stock (or water) to a saucepan over high heat and bring to boil. Once boiling, reduce heat to low, cover pot and cook for 15 minutes, or until liquid is absorbed. Stir in coconut oil, lime juice, zest, salt and pepper.

To make salad, add greens in a large bowl and toss with a little salt and pepper. Add chicken on top, along with quinoa, tomatoes, coriander, green onions and avocado. Drizzle bowl with lime juice, olive oil and honey.