When I was deciding on recipes for the week, I somehow ended up with the idea of “Sriracha lime” on the mind, and I ended up cooking two meals with that as the main flavor. Despite the common flavor theme, they were quite different.
First up was a Sriracha and Chicken Quinoa Bowl. The website where I found the recipe tagged it as “quick” and “easy” which I wholeheartedly agree with. Basically 3 steps/dirty dishes.
Dirty dish #1: Cook your Quinoa. I’m a pro at cooking quinoa by now.
Dirty dish #2: Cut up some green onion and make your sauce.
Okay, so the biggest problem I had with this recipe is that it called for “2-1.5 lbs of pastured chicken breast, washed and cut into 1 inch pieces.” So…that looks like it means TWO 1.5 pound packages of chicken. Not sure if I misinterpreted that or it’s a typo, but that was waaaaaay too much chicken to cook all at once. I ended up doubling my quinoa and sauce and it was a final total of 6 generous servings. It was a little difficult to get the chicken to brown up with that much in my pan, even with the huge one I own. Also, no need to wash chicken before cooking, really.
Flavor 2.5/4 – This was good but nothing mind blowing – I think the sauce could have used more lime.
Ease 3/4 – if I hadn’t overloaded my pan this might have been a 4.
Guiltless 4/4 – Hearty natural ingredients. And honestly, aside from a little olive oil and honey, most of the calories were straight from the chicken and quinoa.
Leftovers 3.5/4 – reheated pretty darn well. Most quinoa bowls do!