Honey Sriracha Chicken Quinoa Bowl

For the quinoa:
Put quinoa in a fine mesh strainer. Rinse quinoa 2-3 times with cold water. In a deep large skillet, combine water or chicken stock and quinoa and bring to a boil. Then reduce to a simmer. Cook until liquid is absorbed. Optional: season with salt. Fluff with a fork.

For the chicken:
In a large saucepan melt coconut oil over medium heat. Add chopped onion and cook for 3-4 minutes, stirring frequently, until softened. Add chicken and cook until browned and cooked, flipping a few times with tongs (it will take around 6-7 minutes to cook). Season with salt and pepper.

Whisk together honey, Sriracha and lemon juice in a bowl. Add sauce to the pan with the chicken and cook for about 8 more minutes. Chicken should be cooked through and sauce will thicken. Season with additional salt and pepper to taste. Top with scallions, sesame seeds and fresh cilantro. Serve chicken mixture on top of a bed of quinoa.

Recipe adapted from Family Fresh Cooking.