Gourmet Quinoa and Grilled Chicken Bowl with Honey-Chili Sauce
A nutritious and flavorful bowl combining the lightness of whole quinoa, tender grilled chicken, and colorful vegetables drizzled with a tongue-tingling honey-chili sauce. Perfect for a balanced meal after exertion, this dish balances health and indulgence in under half an hour.
🛒 Ingredients
4 servings
- 8.8 oz free-range chicken
- 0.75 cup whole quinoa
- 1 red bell pepper
- 1 yellow bell pepper
- 5.3 oz broccoli
- 5.3 oz carrots
- 2 tbsp honey
- 1 tsp Espelette pepper
- 2 cloves garlic
- 3 tbsp olive oil
- Salt and freshly ground pepper
- 1 lemon
- Fresh cilantro
Watch the original video
Watch on TikTokDirections
- 1
Rinse the quinoa under cold water. Cook in double its volume of boiling salted water for 15 minutes. Cover and let rest for 5 minutes off the heat.
- 2
Cut the vegetables into uniform pieces. Blanch the broccoli for 3 minutes. Sauté the carrots and bell peppers in a skillet with 1 tbsp olive oil for 8 to 10 minutes.
- 3
Season the chicken fillets with salt and pepper. Grill over high heat in a hot, oiled skillet for 6 to 7 minutes per side. Keep warm.
- 4
Prepare the sauce: mix the honey, chili pepper, pressed garlic, and 2 tbsp olive oil. Add the lemon juice. Adjust seasoning.
- 5
Assemble the bowls: place the quinoa as a base, arrange the vegetables and chicken pieces generously. Drizzle the honey-chili sauce over everything. Garnish with fresh cilantro.
💡 Chef's Tip
Prepare your vegetables the day before to save time. Vary the vegetables according to the season. You can cook the chicken on a griddle or in the oven (400°F, 18 minutes) for a leaner version. The honey-chili sauce keeps for 3 days in the refrigerator, ideal for meal prep.
