Orange‑Sriracha Crunch Chicken + Chickpea‑Saffron Quinoa Bowl
This bowl marries sweet citrus, spicy sriracha, and smoky paprika for a flavor explosion. The crunchy panko crust keeps the chicken juicy, while saffron‑infused quinoa & chickpeas add silky texture and protein. Ready in just 35 minutes, it’s the perfect weekday meal.
Ingredients
- 4 bone‑in chicken thighs, skin on
- 1 cup cooked chickpeas
- 1 cup saffron‑infused quinoa
- 3 tbsp panko breadcrumbs
- 2 tbsp orange marmalade
- 1 tbsp sriracha
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp ground ginger
- 1 tsp smoked paprika
- 1 tbsp olive oil
- Salt & pepper to taste
- Fresh cilantro for garnish
Instructions
- 1. Preheat oven to 400°F (200°C). Pat chicken dry, season with salt, pepper, smoked paprika, and ginger, then coat in panko.
- 2. Heat olive oil in a cast‑iron skillet over medium‑high heat. Sear chicken 3‑4 min per side until golden. Transfer to a sheet pan and bake 15‑18 min until fully cooked.
- 3. While chicken cooks, whisk orange marmalade, sriracha, soy sauce, and rice vinegar; set aside.
- 4. In a saucepan, sauté chickpeas with a splash of water until lightly browned.
- 5. Fluff cooked quinoa with a fork, stir in saffron, and season with a pinch of salt.
- 6. Once chicken is done, let rest 5 min, then slice into strips.
- 7. Toss quinoa, chickpeas, and sauce together in a bowl.
- 8. Top with chicken strips, sprinkle cilantro, and serve immediately.
Chef's Note
Pro tip: For extra crispness, sear chicken on a high heat skillet first and finish in the oven. Let it rest before slicing to keep the juices locked in.
Make-Ahead Tips
Cook quinoa and chickpeas a day ahead; keep them refrigerated in airtight containers. Chicken crust can be frozen; just reheat in a hot pan for a few minutes before serving.
Substitutions
Replace chicken with tofu or tempeh for a vegetarian option; swap quinoa for cauliflower rice to cut carbs; use low‑sugar orange juice instead of marmalade for less sweetness.