1-½ lb chicken breast, cut into 1 inch pieces
5-6 cups broccoli florets
1 cup quinoa
2 tbsps butter, melted
2 tbsps honey
1 tbsp soy sauce
2 tsps (or more, to taste) sriracha
Oil for the pan
Place the quinoa and 2 cups of water into a pot. Cover, bring to a boil, then reduce to a simmer. Cook for 15-20 minutes, until tender. Meanwhile, heat a bit of oil in a saute pan over medium high heat. Add the broccoli and cook, stirring occasionally, for about 8-10 minutes, until the florets are tender but still have a hint of crunch left. Remove these to a bowl then return the pan to the heat. Add a little more oil, followed by the chicken pieces. Give these a generous sprinkling of salt and a stir. Cook the chicken for as little as 5 minutes or as much as 10-12, depending on how large or small you cut your pieces and how crowded or not they are in the pan. When they are cooked, turn off the heat and return the broccoli to the pan.
In a bowl that can fit all components, mix the butter,honey, soy sauce, and sriracha. Add in the chicken, broccoli, and quinoa. Toss until it is all well coated. Taste to make any flavor adjustments before serving.