SRIRACHA CHICKEN WITH CILANTRO LIME QUINOA
INGREDIENTS:
- Chicken breast
- Sriracha
- Quinoa
- Lime juice
- Cilantro
- Chicken stock
- Garlic salt
INSTRUCTIONS:
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.
Taylor Esposito is a comic book lettering professional and owner of Ghost Glyph Studios. He’s lettered titles such as Red Hood and The Outlaws (DC), Interceptor: Reactor and Cult Classic: Return to Whisper (Vault Comics), Atomahawk and Dark Fang (Image), Babyteeth (Aftershock), and Scarlett’s Srtike Force (IDW). His sangria is well known and loved.
Latest posts by Taylor Esposito (see all)
- The Freelancer’s Cookbook: Taylor Esposito’s Sriracha Chicken with Cilantro Lime Quinoa - August 28, 2018
- The Freelancer’s Cookbook: Apple Cider Sangria - July 10, 2018