Key West Chicken Bowls with Lemon Quinoa


Serves 4

Key West Chicken

2 large chicken breasts, skinned

3 tablespoons soy sauce (or coconut aminos)

2 tablespoons raw organic honey

1 tablespoon olive oil

Juice and zest of one lemon

3 garlic cloves, peeled

1-inch piece fresh ginger, peeled and roughly chopped

2 tablespoons Sriracha sauce (make your own Sriracha with this recipe)

1 teaspoon fine grain sea salt

Lemon Quinoa

1 cup quinoa

2 cups / 500 ml water

1 tablespoon coconut oil, melted (or olive oil)

Juice and zest of one lemon

¼ teaspoon fine grain sea salt

¼  teaspoon ground black pepper


6 cups / 3.5 oz / 100 gr spring greens

1 cup / 5.3 oz / 150 gr cherry tomatoes, halved

2 handfuls torn fresh basil leaves

1 avocado, sliced

Lemon juice

Olive oil


Key West Chicken

In a blender, combine soy sauce, honey, olive oil, lime zest, lime juice, garlic, ginger, Sriracha and salt. Blend until completely smooth.

In a shallow sealable container or in a large Ziploc bag, combine chicken breasts and marinade. Cover or seal and marinate in the refrigerator for at least 30 minutes (marinate overnight for fullest flavor).

Preheat oven to 400°F (200°C).

Arrange chicken breasts in a single layer in a baking pan or roasting pan.

Bake chicken breasts, uncovered, for 18 to 20 minutes or until no longer pink (or until the temperature registers 160°F on an instant-read thermometer.)

Once cooked, transfer to a rack and let cool completely. Slice and set aside

Lemon Quinoa

Place quinoa into a fine-mesh strainer. Rinse thoroughly with cool water for about 2 minutes. Rub and swish the quinoa with your hand while rinsing. Drain.

Heat a splash of olive oil in the saucepan over medium-high heat, and add the drained quinoa. Cook, stirring, for about 1 minute, letting the water evaporate.

Add 2 cups of water and ¼ teaspoon of salt. Bring to a rolling boil, lower to a simmer (turn heat down to the lowest setting), cover, and cook for 15 minutes.

Remove from the heat and let stand for 5 more minutes, covered.

Fluff the quinoa gently with a fork (you should see tiny spirals separating from and curling around the quinoa seeds.)

Stir in the coconut oil (or olive oil), lemon juice, zest, salt, and pepper.


To make the salads, add the greens in a large bowl and toss them with a sprinkle of salt and pepper. Add the chicken on top along with the quinoa, tomatoes, basil, and avocado.

Drizzle with lemon juice and olive oil and serve!