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Sesame Chicken Lunch Bowls

Ingredients

  • 1 cup sesame seeds
  • ½ tsp garlic powder
  • 12 oz asparagus ends trimmed
  • 3 bell peppers cut into strips
  • 2 cups cooked quinoa
  • 3 Tbsp olive oil
  • 1 lb chicken tenders
  • sea salt & pepper
  • red pepper flakes optional
  • sesame seeds garnish

Instructions

  • Heat 1 tsp. oil in a large skillet. Add bell pepper and stir fry for 3-4 minutes, then set aside.
  • Add the asparagus to the pan, season with sea salt, pepper and garlic powder. Cook for 5 minutes until bright green and tender.
  • In a medium bowl, mix the chicken tenders with salt, pepper, 2 Tbsp oil and garlic powder.
  • Coat all the chicken pieces with the sesame seeds, press gently to coat firmly.
  • In the same preheated skillet add a bit of additional oil if necessary. Add the chicken and cook for about 4-5 minutes on each side, until cooked through and nicely browned.
  • To put together the bowls/containers, divide the quinoa evenly between each, then add asparagus, bell pepper and sesame chicken.
  • Store in the fridge for up to 4 days. Reheat to serve.