SRIRACHA CHICKEN WITH CILANTRO LIME QUINOA
- Chicken breast
- Lime juice
- Chicken stock
- Garlic salt
Heat pan and grill the chicken, adding sriracha to your liking the first couple of flips, just to seal in flavor. Then cook as normal.
Add salt and pepper to taste is desired. Boil 2 cups of chicken stock, after it boils, add in 1 cup of quinoa. Let cook until stock evaporates, then fluff.
Put into a bowl, add in (roughly) a tablespoon of lime juice, a tablespoon of chopped cilantro and a teaspoon of garlic salt and mix.
- The Freelancer’s Cookbook: Taylor Esposito’s Sriracha Chicken with Cilantro Lime Quinoa - August 28, 2018
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