Sweet & Spicy Chicken Bowl

After my toddler brought home, what I thought were sprouts (more on this later) that he “made” at school, I was inspired to make a dinner with them included. Combo that with my love for bowls, and boom, you’ve got my Sweet & Spicy Chicken Bowl.

This meal was super simple to make and my toddler was a big fan since I used his “sprouts,” plus the mango (my kid will eat fruit for days). It was only the next day, when I told his teacher how proud he was for contributing to our dinner, that she informed me that the plant he brought home was, in fact, not sprouts, but lentils and we ate their baby leaves… OOPS, I guess thats what I get for not gardening more… Good thing is, no one got sick (not even sure if that was a possibility) and the next time I cooked this, I stuck to my store bough broccoli sprouts.

What You Need

  • 1 Cup Quinoa, Rinsed

  • 2 Cups Bone Broth or Chicken Stock

  • 3 Handfuls Baby Spinach

  • 2 Mangos, Ripe

  • 4 Tbs Hoisin Sauce

  • 1 Tbs Creamy Organic Peanut Butter

  • 3 4oz Chicken Breasts

  • 1 Head Romaine Lettuce, Washed

  • 1 Cup Broccoli Sprouts

  • Sea Salt and Pepper

  • Avocado Oil

What You Do

  1. Preheat oven to 400 degrees.

  2. Pound your chicken with your hands/fists until fat end is the same size as thin end. Put on large sheet of foil. Season with Salt and Pepper and drizzle with avocado oil. Fold up corners of foil to create a closed dome over the chicken. Seal the sides by crunching foil together. Place on baking sheet and put into oven. Bake for 15-25 min depending on thickness of chicken.

  3. While chicken bakes, take a medium pot, add the quinoa and bone broth and stir. Put over medium high heat and bring to a boil. Once Boiling, add spinach to top and cover pot with lid and turn heat down to simmer. Simmer for about 15-20 minutes, or until all the liquid is gone.

  4. Next take 1 mango and slice the cheeks off, cutting the sides from the top to the bottom, avoiding the pit. Take the cheeks, flesh side up and cut 1/2 inch cubes (crosshatched pattern). Then take a spoon and scoop out mango cubes. Repeat with other mango. Set aside.

  5. Take hoisin sauce and put in small mixing bowl, add the peanut butter and mix thoroughly. Add more hoisin if sauce is too thick & no longer drizzly. Set side.

  6. Once chicken is done, take it out of the oven and let sit for 2 minutes. Then put chicken on cutting board and slice.

  7. Once quinoa is done, add a large scoop of quinoa to a dish. Top with 1/4-1/3 of the Chicken. Add a couple leafs of romaine and place about 1/4 of the mango on top. Drizzle about 1-2 tbs hoisin sauce over top of dish and sprinkle with 1/4-1/3 cup broccoli sprouts. Enjoy!


To make sure chicken is cooked all the way, the internal temperature should be 165 degrees. You can also add a cup of the Bone broth/chicken broth inside the foil dome to create extra steam and make even more moist and flavorful chicken boobies.