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Cook the quinoa: In a medium saucepan, combine the rinsed quinoa, chicken broth (or water), and 1/4 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

Prepare the chicken: In a medium bowl, toss the chicken pieces with cornstarch, smoked paprika, garlic powder, 1/2 teaspoon salt, and black pepper until evenly coated.

Cook the chicken: Heat olive oil in a large skillet or cast-iron pan over medium-high heat. Add the seasoned chicken in a single layer, being careful not to overcrowd the pan. Cook for 4-6 minutes, flipping occasionally, until browned and cooked through. Remove chicken from the skillet and set aside.

Make the hot honey sauce: In the same skillet (no need to clean), reduce heat to medium-low. Add honey, hot sauce, and apple cider vinegar. Whisk constantly for 1-2 minutes until the sauce thickens slightly and is well combined. Be careful not to burn the honey.

Coat the chicken: Return the cooked chicken to the skillet with the hot honey sauce. Toss gently to coat all the chicken pieces evenly. Cook for another 1-2 minutes, allowing the sauce to glaze the chicken.

Assemble the bowls: Divide the cooked quinoa among four serving bowls. Top each with a generous portion of the hot honey chicken. Arrange diced avocado, halved cherry tomatoes, and sliced red onion around the chicken.

Garnish and serve: Garnish each bowl with fresh chopped cilantro and serve immediately with lime wedges on the side.


Cook the quinoa: In a medium saucepan, combine the rinsed quinoa, chicken broth (or water), and 1/4 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

Prepare the chicken: In a medium bowl, toss the chicken pieces with cornstarch, smoked paprika, garlic powder, 1/2 teaspoon salt, and black pepper until evenly coated.

Cook the chicken: Heat olive oil in a large skillet or cast-iron pan over medium-high heat. Add the seasoned chicken in a single layer, being careful not to overcrowd the pan. Cook for 4-6 minutes, flipping occasionally, until browned and cooked through. Remove chicken from the skillet and set aside.

Make the hot honey sauce: In the same skillet (no need to clean), reduce heat to medium-low. Add honey, hot sauce, and apple cider vinegar. Whisk constantly for 1-2 minutes until the sauce thickens slightly and is well combined. Be careful not to burn the honey.

Coat the chicken: Return the cooked chicken to the skillet with the hot honey sauce. Toss gently to coat all the chicken pieces evenly. Cook for another 1-2 minutes, allowing the sauce to glaze the chicken.

Assemble the bowls: Divide the cooked quinoa among four serving bowls. Top each with a generous portion of the hot honey chicken. Arrange diced avocado, halved cherry tomatoes, and sliced red onion around the chicken.

Garnish and serve: Garnish each bowl with fresh chopped cilantro and serve immediately with lime wedges on the side.
