Chicken and Broccoli Bowl

2 servings

• 340 grams Chicken Thighs (boneless, skinless)

• Sea Salt & Black Pepper (to taste)

• 15 milliliters Tamari

• 5 milliliters Rice Vinegar

• 30 milliliters Avocado Oil (divided)

• 182 grams Broccoli (chopped into florets)

• 57 grams Quinoa (dry, rinsed)

• 84 grams Raw Honey

• 13 grams Sriracha

• 1 Garlic (clove, large, minced)

Directions

1. Preheat the oven to 425ºF (220ºC) and line a baking sheet(s) with parchment paper.

2. Place the chicken thighs in a bowl and season with salt and pepper. Add the tamari, vinegar, and half the oil. Mix to combine and then transfer to the baking sheet.

3. Add the broccoli to a second baking sheet. Toss with the remaining oil and season with salt and pepper. Transfer both baking sheets to the oven and bake for 25 to 30 minutes or until the chicken is cooked through and the broccoli is tender.

4. Meanwhile, cook the quinoa according to the package directions.

5. In a small saucepan, combine the honey, sriracha, and garlic over low heat. Bring to a low simmer and let the mixture bubble and thicken for two to four minutes and then remove from the heat.

6. Divide the quinoa, chicken, and broccoli evenly between bowls. Add hot honey sauce over top and enjoy!

Tips:

• Leftovers - Refrigerate in an airtight container for up to three days. Keep the honey mixture separate and drizzle on top after heated through.

• Serving Size - One serving is approximately 1/3 cup of cooked quinoa and one cup of broccoli with chicken.

• More Flavor - Add garlic and/or onion powder to the chicken. Let it marinate for a few hours. Add a touch of sesame oil to the hot honey sauce.

• Additional Toppings - Top with chopped cilantro or green onion.