Ingredients:

  • 1 lb chicken breast, cut into bite-sized strips
  • 1 tbsp avocado oil
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 3 tbsp honey
  • 2 tbsp fresh lime juice
  • 1 clove garlic, minced
  • 1/2 tsp sriracha
  • 3 cups cooked quinoa
  • 2 cups baby spinach
  • 1 cup cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1 large avocado, sliced
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Whisk the honey, lime juice, minced garlic, and sriracha in a small bowl until the honey is fully incorporated and the mixture is smooth.
  2. Cut the chicken breast into uniform 1-inch strips.
  3. Heat the avocado oil in a 12-inch non-stick or cast-iron skillet over medium-high heat until it shimmers.
  4. Add the seasoned chicken strips in a single layer and cook undisturbed for 3 minutes to develop a golden-brown crust.
  5. Flip the chicken and cook for another 2-3 minutes until the centers are no longer pink.
  6. Pour the honey-lime mixture directly into the pan over the chicken.
  7. Stir constantly for 60-90 seconds as the sauce bubbles and reduces into a thick glaze that coats the meat. Remove from heat immediately.
  8. Divide the chilled cooked quinoa and baby spinach among four bowls.
  9. Arrange the diced cucumbers, halved cherry tomatoes, and sliced avocado in sections on top of the base.
  10. Spoon the hot, glazed chicken over the center of each bowl and garnish with fresh chopped cilantro.