* Island Chicken and Quinoa Bowls
Avocado (Green), ea.
In Stock
$2.49
Garlic Bulb, ea.
In Stock
$0.99

Organic Green Onion, ea.
In Stock
$0.99
Organic Lime, ea.
In Stock
$0.49



Bob's Organic Quinoa, 26oz.
In Stock
$16.99
Island Chicken and Quinoa Bowls

  • 1 pound boneless, skinless chicken breasts
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup olive oil
  • 3 tablespoons Manjaman Island Heat sauce
  • 2 1/2  tablespoons honey
  • 2 tablespoons dijon mustard
  • 2 tablespoons chopped fresh cilantro
  • 4 garlic cloves, minced

  • 6 cups spring greens
  • 1/2 pint cherry tomatoes, halved
  • 1/4 cup torn fresh cilantro
  • 4 green onions, sliced
  • 1 avocado, sliced
  • 1 lime, juiced
  • 1 tablespoon olive oil
  • 1/2 tablespoon honey

Lime Quinoa
  • 1/2 cup uncooked quinoa, rinsed
  • 1 cup vegetable stock
  • 1 tablespoon coconut oil
  • 1 lime, juiced 
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Add the chicken breasts to a baking dish and season with salt and pepper. In a bowl, whisk together the olive oil, Island Heat, honey, mustard, cilantro and garlic. Pour the marinade over the chicken, covering it evenly. Refrigerate  for at least 2 hours, or overnight.
Heat a large nonstick skillet over medium-high heat. Add a tiny bit of olive oil and add the chicken, then cover the skillet and cook until the chicken is deeply browned on both sides and cooked in the center, about 6 minutes per side. Cool slightly and slice.
To make the salad, add the greens in a large bowl and toss with a sprinkle of salt and pepper. Add the chicken on top along with the quinoa, the tomatoes, cilantro, green onions and avocado. Drizzle with lime juice, olive oil and honey.  Serves 2-4
Lime Quinoa
Add the quinoa and stock to a saucepan over high heat and bring it to a boil. Reduce heat to low and cover. Cook for about 15 minutes, or until all the liquid is absorbed. Stir in the coconut oil, lime juice, salt and pepper.


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