Hot Honey Chicken Recipe
Korean quinoa blend, carrots, cabbage, and grilled chicken breast topped with crispy onions, and hot honey drizzle.
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Ingredients
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Grain Base
Vegetables
Chicken
Toppings
Seasonings
Method
Prepare the Quinoa
- 1
Cook the Quinoa
Rinse 1 cup of Korean quinoa blend under cold water. In a pot, combine the rinsed quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer, cover, and cook for 15-20 minutes until the quinoa is fluffy and the water is absorbed. Set aside.
Prepare the Vegetables
- 2
Chop the Vegetables
While the quinoa is cooking, peel and julienne 1 cup of carrots. Chop 2 cups of cabbage into thin strips. Set aside.
Cook the Chicken
- 3
Season and Grill the Chicken
Season 2 pieces of chicken breast with 1 tsp of salt, 0.5 tsp of black pepper, 1 tsp of garlic powder, and 1 tsp of paprika. Heat 2 tablespoons of olive oil in a grill pan over medium-high heat. Grill the chicken for about 6-7 minutes on each side or until fully cooked and internal temperature reaches 165°F (75°C). Remove from heat and let rest for a few minutes before slicing.
Assemble the Dish
- 4
Combine Ingredients
In serving bowls, layer the cooked quinoa, julienned carrots, and chopped cabbage. Top with sliced grilled chicken, sprinkle crispy onions on top, and drizzle 0.5 cups of hot honey over the dish.