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* Island Chicken and Quinoa Bowls
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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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