Ingredients:

  • 1/3 cup honey
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tsp sriracha
  • 1.5 lb chicken breast, cut into 1-inch cubes
  • 1 cup uncooked quinoa, rinsed
  • 2 cups low-sodium chicken broth
  • 2 tbsp avocado oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 cups fresh baby spinach
  • 2 cups shredded carrots
  • 1 cup shelled edamame, steamed
  • 2 tbsp toasted sesame seeds

Instructions:

  1. Toast the rinsed quinoa in a medium pot over medium heat for 2 minutes. Add the chicken broth and bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the liquid is fully absorbed. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
  2. Pat the chicken cubes dry with a paper towel. Season with salt and pepper. Heat avocado oil in a skillet over medium-high heat. Sear chicken in a single layer for 3–4 minutes per side until the internal temperature reaches 165°F.
  3. Whisk together honey, soy sauce, rice vinegar, grated ginger, minced garlic, and sriracha in a small bowl.
  4. Pour the glaze over the cooked chicken in the skillet. Stir constantly for 2–3 minutes as the sauce reduces into a thick coating.
  5. Divide the cooked quinoa among 4 airtight containers. Top with the glazed chicken, then add the fresh baby spinach, shredded carrots, and steamed edamame. Garnish with toasted sesame seeds.