Ingredients
Scale
- 1 pound boneless skinless chicken breasts
- 2 cups cooked quinoa or rice
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, thinly sliced
- 2 tablespoons Sriracha sauce
- 2 tablespoons low-sodium soy sauce
Instructions
- Wash and chop the vegetables; slice bell peppers and red onion.
- Rinse quinoa under cold water; cook according to package instructions (typically simmer in double the water for about 15 minutes).
- In a skillet over medium heat, add oil and sauté onions and bell peppers until softened (about 5-7 minutes).
- Season chicken with salt and pepper; cook in the same skillet until golden brown (6-7 minutes per side) and cooked through.
- Mix Sriracha and soy sauce in a small bowl; drizzle over cooked chicken.
- Assemble bowls with quinoa/rice at the base followed by sautéed veggies and sliced chicken; drizzle any remaining sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl (400g)
- Calories: 540
- Sugar: 5g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 8g
- Protein: 42g
- Cholesterol: 100mg