Ingredients
Method
- Rinse quinoa under cold water. Combine with chicken broth in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until the liquid absorbs. Fluff with a fork.
- In a bowl, toss chicken breast with chili powder, smoked paprika, garlic powder, salt, and black pepper.
- Heat olive oil in a skillet over medium-high heat. Add seasoned chicken and cook for 5–6 minutes per side until cooked through and golden. Remove chicken and set aside.
- In the same skillet, add bell pepper and red onion. Cook for 3–4 minutes until tender-crisp. Return chicken to the pan to warm through.
- In a small saucepan over low heat, whisk together honey, hot sauce, and apple cider vinegar. Warm for 2 minutes until well combined. Remove from heat.
- To assemble bowls, divide quinoa among serving bowls. Top with baby spinach.
- Slice or chop chicken and peppers. Arrange over quinoa and spinach. Add avocado slices and sprinkle with chopped cilantro.
- Drizzle hot honey sauce evenly over each bowl. Serve immediately.
Nutrition
Notes
Ingredient Swap: I've totally made this with boneless, skinless chicken thighs when I wanted a juicier bite; just remember they might need a minute or two longer to cook through.