Honey Sriracha Chicken with Kale and Quinoa Salad

This healthy take on Honey Sriracha Chicken is simple to make, flavorful and drizzled with homemade lemon maple vinaigrette. Served on a bed of kale and quinoa salad, it’s the perfect light and filling lunch or dinner.

Ingredient Notes and Health Benefits

Kale: An extremely nutrient-dense cruciferous vegetable that’s high in several vitamins including A, K, C, B6, as well as manganese, calcium, potassium.. The list goes on! It’s also high in antioxidants and has cancer fighting properties. For this recipe, I buy a pre-chopped kale from Trader Joe’s.  You can also buy regular Kale and chop it yourself.  I just love to save a little time!

Quinoa: A complete vegetarian protein that’s also high in fiber, several minerals and antioxidants.  It also adds great texture to this recipe.  I love the tricolor quinoa from Trader Joe’s.

Carrots: High in beta-carotene, fiber and potassium. Beta-carotene is a precursor to Vitamin A, which is an important vitamin in helping our skin, immune system and for eye health.

Ground flaxseed: This helps to thicken the sauce.  Rather than using cornstarch (which is commonly used to thicken sauces, glazes, etc) I much prefer flaxseed.  It is high in omega 3’s, fiber and lignans, which may help prevent cancer.

Coconut Aminos: You can easily substitute this with soy-sauce, coconut aminos are just a nice soy-free substitute.

How to Make Honey Sriracha Chicken

Cook the quinoa according to package instructions.  While the quinoa is cooking, cut chicken thighs into bite sized pieces and place in a large mixing bowl. Sprinkle 2 tbsp of ground flaxseed onto the chicken and stir to coat. Place chicken in a skillet with a tbsp of olive oil and cook for 5-7 minutes until chicken is brown and cooked partially through.  While the chicken is cooking, we’ll prepare the sauce.  Place sriracha, aminos, honey, garlic and water into a skillet and bring to a boil over medium heat.  We will use the remaining 2 tbsp of ground flaxseed to thicken the sauce.  Place the flaxseed and 2 tbsp of water in a small bowl and whisk together. Then add to the skillet with the sauce.  Reduce the heat to low.  Add chicken to the sauce and stir to coat chicken.  Cook another 2-3 minutes over medium heat.

Making the Dressing:

I absolutely love homemade dressing, especially this one! The combination of fresh lemon juice, a little maple syrup and some dijon mustard is so delicious and makes a perfect creamy vinaigrette.  Place all ingredients in a bowl and whisk together. Set aside

Assembling the Salad:

Place kale, quinoa, celery and shredded carrots into 4 bowls. Top with chicken, drizzle with dressing and top with sesame seeds. 

Honey Sriracha Chicken + Kale and Quinoa Salad for Meal Prep:

This salad works perfectly for meal prep! Just leave the dressing off and toss immediately before eating.

Honey Sriracha Chicken with Kale and Quinoa Salad

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Serves: 4 Prep Time: 10 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

Chicken and Salad:
8 cups kale, finely chopped
3/4 cup uncooked quinoa
1 cup shredded carrots
1 cup celery, finely sliced
1.5 lbs boneless skinless chicken thighs
1 tbsp extra virgin olive oil

Sauce:
3 tbsp sriracha
3 tbsp honey
1/3 cup brown sugar
4 tbsp coconut aminos
3 garlic cloves, minced
1 cup water
4 tbsp ground flaxseed, divided
2 tbsp cold water

Lemon Maple Vinaigrette:
1/2 cup extra virgin olive oil
1/4 cup fresh squeezed lemon juice
2 tbsp dijon mustard
2 tbsp maple syrup
3 garlic cloves, minced
1/2 tsp sea salt
1/2 tsp black pepper

Topping:
1 tbsp sesame seeds

Instructions

1. Cook quinoa according to package directions.  Remove from pot and set aside in a bowl.
2. Cut chicken thighs into bite sized pieces, place in a mixing bowl.
3. Sprinkle 2 tbsp ground flaxseed over chicken and mix using hands to ensure chicken is evenly coated.
4. Place chicken in a skillet with 1 tbsp olive oil. Cook for 5-7 minutes until chicken is browned and cooked partially through.
5. While the chicken is cooking, place sriracha, coconut aminos, honey, garlic and water in a skillet and bring to a boil over medium heat.
6. In a small bowl, combine other 2 tbsp of ground flaxseed and water. Whisk together and then pour into skillet.  Stir to combine.  This will thicken the sauce.  Reduce heat to low.
7. Add chicken to the skillet with the sauce, and stir to coat chicken. Cook another 2-3 minutes over medium heat.
8. While the chicken finishes cooking, place dressing ingredients in a medium sized mixing bowl and whisk together
9. Cut celery stalk in quarters, and then thinly slice.
10. Place kale, quinoa, shredded carrots into 4 bowls
11. Place chicken on salad, drizzle with dressing and top with sesame seeds