Lunch

Sweet and Spicy Chicken Quinoa Bowls

Sweet and Spicy bowl of goodness
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Currently my days are spent working from home and sheltering in place. I am trying to minimize the trips to the grocery store, so I am being more creative in the kitchen with everything I currently have on hand. This was a complete science experiment that turned out awesome!

I was inspired to create a Chipotle style rice bowl, but without your usual southwest ingredients, lime, or even many fresh veggies on hand. Its a little sweet and a little spicy. I hope everyone is staying in and spending their time cooking during the pandemic and I challenge you to create your own recipe experiment.

Stay safe, stay healthy, and cook something good!

-J.Marie

Ingredients:

  • 1 lb of chicken tenders
  • olive oil
  • salt
  • pepper
  • paprika
  • basil
  • oregano
  • honey
  • Chili seasoning packet
  • garlic powder
  • 1 cut up onion
  • quinoa or rice
  • romaine lettuce
  1. Heat you cast iron skillet on Medium and add a teaspoon of olive oil
  2. While your skillet is heating up season your chicken generously with chili seasoning, salt, pepper, basil, oregano, paprika and garlic powder.
  3. Place the seasoned chicken into the pan. Stir occasionally to make sure all sides are cooked.
  4. Midway through cooking drizzle a small amount of honey over top to add a bit of sweetness.
  5. When the chicken is thoroughly cooked, add the cut up onions. Place a lid over top and reduce heat for 15 minutes or until onions are sweating.
  6. Add quinoa and shredded lettuce to a bowl.

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