Korean BBQ Chicken & Quinoa Power Bowl

**For the Chicken**
• 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 1/2 cup Global Wok Korean BBQ Sauce (divided)
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• Salt and pepper to taste

**For the Quinoa**
• 1 cup quinoa (white, red, or tri-color)
• 2 cups water or chicken broth
• Pinch of salt

**For the Bowl**
• 2 tablespoons vegetable oil
• 2 cups broccoli florets
• 1 cup shredded carrots
• 1 red bell pepper, sliced
• 1 cup edamame (shelled)
• 1/2 cup sliced cucumber
• 3 green onions, sliced
• 1 avocado, sliced
• 4 hardboiled eggs, halved

**For the Sauce**
• 1/4 cup Global Wok Korean BBQ Sauce
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil

**For Garnish**
• Sesame seeds (white or mixed)
• Fresh cilantro, chopped
• Lime wedges
• Sriracha or gochujang (optional)

**Prep Instructions**
1. Prepare hardboiled eggs: Place 4 eggs in a pot, cover with cold water by 1 inch, bring to a boil, then remove from heat, cover, and let sit for 10-12 minutes. Transfer to ice water, peel, and halve
2. Cut chicken breasts or thighs into bite-sized pieces
3. In a bowl, combine chicken with 1/4 cup Korean BBQ Sauce, sesame oil, minced garlic, salt, and pepper
4. Marinate for at least 15 minutes (or up to 2 hours in the refrigerator)
5. Rinse quinoa under cold water in a fine-mesh strainer
6. Slice all vegetables and prepare garnishes
7. In a small bowl, whisk together 1/4 cup Korean BBQ Sauce, soy sauce, rice vinegar, and sesame oil for the bowl sauce

**Cooking Instructions**
1. Cook quinoa: In a medium pot, combine quinoa, water (or broth), and a pinch of salt
2. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes
3. Remove from heat and let stand covered for 5 minutes, then fluff with a fork
4. While quinoa cooks, heat 1 tablespoon vegetable oil in a large skillet over medium-high heat
5. Add marinated chicken (discard excess marinade) and cook for 6-7 minutes, stirring occasionally, until golden brown and cooked through (165°F)
6. Remove chicken and set aside
7. In the same skillet, add remaining 1 tablespoon oil
8. Add broccoli and bell pepper; stir fry for 3-4 minutes until tender-crisp
9. Add edamame and cook for 1 more minute

**Assembly Instructions**
1. Divide cooked quinoa among 4 bowls
2. Top each bowl with Korean BBQ chicken, sautéed vegetables, shredded carrots, cucumber, sliced avocado, and 2 hardboiled egg halves
3. Drizzle with the prepared bowl sauce
4. Garnish with sesame seeds, sliced green onions, and fresh cilantro
5. Serve with lime wedges and sriracha or gochujang on the side

**Nutritional Benefit**
This power bowl is a complete protein powerhouse! Quinoa provides all nine essential amino acids, while lean chicken, edamame, and eggs deliver high-quality protein for muscle recovery and sustained energy. The colorful vegetables offer vitamins A, C, and K, plus fiber for digestive health. Avocado adds heart-healthy monounsaturated fats, and sesame seeds provide calcium and iron. A nutrient-dense meal that fuels your active lifestyle!

Korean BBQ Chicken Quinoa Bowl!

BOLD | FRESH | FEARLESS