Is your meal prep getting boring? Switch things up with these delicious Asian style chicken bowls! They are packed with protein and flavor, making them perfect for pre-made lunches for a busy week or a quick weeknight dinner! If you’re vegetarian you can sub the ground chicken for tofu or mushrooms for an equally satisfying meal!

Serving Size: Makes 4 servings

Ingredients:

• 1 tbsp olive oil
• 1lb ground chicken
• 1 medium onion diced
• 4 green onions sliced
• 8oz can water chestnuts (drained and diced)
• salt (to taste)
• pepper (to taste)
• 6 garlic cloves
• 1/2 cup hoisin sauce
• 4 tbsp soy sauce
• 2 tbsp rice wine vinegar
• 2 tbsp chili garlic sauce
• 1.5 tbsp fresh grated ginger
• Sriracha (optional)
• 2 cups quinoa
• 4 cups chicken broth

Directions:

1. On medium heat combine quinoa and chicken broth in a pan and bring to a light boil – reduce heat to low and cover the pan with a lid and cook for 15 minutes, or until quinoa is cooked through
2. In another cooking pan heat olive oil on medium heat and add in onions and cook until they are translucent – about 10 minutes, stirring occasionally
3. Add ground chicken to the onion mix and cook until browned, about 3-5 minutes and crumble the chicken as it cooks
4. Add in garlic, hoisin, soy sauce, rice wine vinegar, chili garlic sauce, and ginger and cook for another 3 minutes
5. Stir in chestnuts, green onions and season with salt and pepper to taste
6. Plate with the quinoa as the base and top with the ground chicken mixture and garnish with green onion and Sriracha sauce (if desired)