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Servings: 6

Honey Sriracha Chicken Quinoa Bowl

Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Honey Sriracha Chicken Quinoa Bowl - a very simple combination of sweet and spicy flavored chicken served over quinoa. 
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  • 1 cup dry quinoa
  • 2 cups water


  • 1/4 cup organic coconut oil
  • 2 pounds (1 kg) chicken breast, cut into bite size cubes
  • 1 small red onion — , diced
  • 1/4 cup Sriracha — ( more or less, according to taste, keep in mind Sriracha is hot)
  • 1/4 cup honey
  • 1 tbsp lemon juice
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 cup chopped scallions
  • 1/2 tbsp sesame seeds — (optional)
  • fresh cilantro for garnishing


To cook the quinoa:

  1. Rinse quinoa 2-3 times with cold water. In a deep large skillet, combine water (chicken stock) and quinoa and bring to a boil. Then reduce to a simmer. Cook until liquid is absorbed. Optional: season with salt. Fluff with fork.

To cook chicken:

  1. In a large sauce pan meltt coconut oil over medium heat. Add chopped onion and cook for 3-4 minutes, stirring frequently, until softened. Add chicken and cook until browned and cooked, fluffing a few times with thongs (6-7 minutes). Season with salt and pepper.
  2. Whisk together honey, Sriracha and lemon juice in a bowl.
  3. Add sauce to the pan and cook for about 8 more minutes. Chicken should be cooked through and sauce will thicken.
  4. Season with additional salt and pepper to taste. Top with scallions, sesame seeds and fresh cilantro.

Recipe Notes

Adapted from Marla Meridith
Course: Main
Cuisine: American

Nutrition Information

Calories: 415, Fat: 15g, Saturated Fat: 8g, Cholesterol: 96mg, Sodium: 1099mg, Potassium: 804mg, Carbohydrates: 33g, Fiber: 2g, Sugar: 12g, Protein: 36g, Vitamin A: 160%, Vitamin C: 20.7%, Calcium: 41%, Iron: 2.3%