Total Time: About 30 Minutes | Makes About 7 Servings
What You Need:
About 28 ounces of Lean Chicken Breast (4 oz per serving)
About 4 Cups of Cooked Quinoa (or rice/grain of choice)
About 7 Cups of Green Beans
For the Sauce and Seasonings:
3/4 Cup Sriracha Sauce
2-3 TBSP Honey
2 TBSP Toasted Sesame Oil
1-2 TBSP of Rice Wine Vinegar
1 TBSP Lime Juice
2 TSP Black Pepper
2-3 TBSP Sesame Seeds
Granulated Garlic
Lemon Pepper Seasoning (or seasonings of choice)
Olive Oil (For Grean Beans)
Directions:
Preheat the oven to 425 degrees.
On a large pan, spread out the green beans. Top with olive oil and season as desired. Bake in the oven for 15-20 minutes or until crispy. Let cool.
Cook the quinoa (or rice/grain of choice) according to package directions. Let cool.
Slice the chicken into small pieces. Season with granulated garlic and lemon pepper. Cook on the stovetop with a non-stick pan on medium heat, until fully cooked.
Once the chicken is fully cooked, Transfer into a large bowl and let cool.
In a seperate bowl, add in the sriracha sauce, honey, toasted sesame oil, rice wine vinegar, lime juice, and black pepper. Stir until combined.
On the stovetop, using the pan that cooked the chicken, add the sauce on low heat and stir for about 1 minute.
Add the chicken back into the sauce mixture and stir again on low heat for 2-3 Minutes. Remove and let cool.
Once cooled, top the chicken with sesame seed.
Combine the quinoa, green beans, and chicken and enjoy!