Honey Chilli Chicken Bowls with Lime Quinoa

Honey Chilli Chicken Bowls with Lime Quinoa


500g skinless chicken breasts, sliced
1/4 tsp salt
1/4 tsp pepper
1/4 cup olive oil
3 tbsp chilli sauce
2 tbsp honeuy
1 tbsp dijon mustard
1 tbsp honey mustard
2 tbsp fresh coriander
4 garlic cloves, minced


4 cups leafy greens
1/2 punnet cherry tomatoes, halved
1/4 cup torn fresh coriander
4 green onions, sliced
1 avocado, sliced
1 lime, juiced
1 tbsp olive oil
1/2 tbsp honey

Lime quinoa

1/2 cup uncooked quinoa - rinsed
1 cup chicken or vegetable stock, or even water
1 tbsp coconut oil
1 lime - juiced and zest freshly grated
1/4 tsp salt
1/4 tsp pepper


Add chicken breasts to a ziplock bag and season with salt and pepper.

In a bowl, whisk together olive oil, chilli sauce, honey, mustards, coriander and garlic. Pour marinade over chicken, cover evenly and place in fridge for 2 hours.

Heat a nonstick pan over medium high heat, add a little olive oil and cook chicken until deeply browned on both sides and cooked in the centre.

Add the quinoa and stock (or water) to a saucepan over high heat and bring to boil. Once boiling, reduce heat to low, cover pot and cook for 15 minutes or until liquid is absorbed. Stir in coconut oil, lime juice, zest, salt and pepper.

To make salad, add greens in a large bowl and toss with a little salt and pepper. Add chicken on top, along with quinoa, tomatoes, coriander, green onions and avocado. Drizzle bowl with lime juice, olive oil and honey.

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