Yields 4 bowls


  • 1 lb. organic chicken breast tenderloins
  • 4 slices nitrate-nitrite free bacon
  • 1/4 cup olive oil
  • 1/4 cup Sriracha sauce
  • 1/4 cup honey
  • 1 tsp garlic powder
  • 1 tbsp. minced garlic
  • 1 tbsp. olive oil
  • 4 cups packed kale, thick stems removed
  • 4 cups broccoli florets, fresh or frozen
  • 1 cup dry quinoa and rice blend (just quinoa or just rice will also work)


Whisk together Sriracha, olive oil, honey, and garlic powder. Pour mixture into a glass container or plastic bag and add chicken. Seal and refrigerate for 30-60 minutes to marinate. Preheat the oven to 375 degrees. Remove chicken from refrigerator and place on a parchment lined baking sheet and bake for 30-40 minutes or until chicken is cooked through. Combine quinoa/rice blend and 2 cups of water in a saucepan, bring to a boil, reduce heat to low, cover and cook for 15-20 minutes until water is gone. Heat olive oil and minced garlic in a skillet over medium heat, sauté kale and broccoli for 5-10 minutes. Cook bacon in a separate skillet until crispy, set aside on paper towel. Assemble bowl by adding 1/2 cup cooked quinoa mixture, 1 cup of vegetable mixture, 2-3 pieces of chicken, and crumbled bacon.