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Sriracha Garlic Chicken with Corn & Peach Rice Quinoa Blend

Sriracha garlic chicken gets paired with a sweet-savory peach, corn, pesto, and rice-quinoa blend, plus a crunchy lemony carrot and red onion slaw. Spicy chicken, juicy peaches, basil pesto, and almonds do all the heavy lifting here, because apparently plain chicken and rice were not invited.
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Prep Time 20 minutes
Cook Time 25 minutes
Course Main Course
Servings 2

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 2 lemons divided, using the juice of 1½ lemons and the zest of 1 lemon
  • 2 teaspoons garlic paste
  • 2 teaspoons sriracha seasoning
  • 2 boneless skinless chicken breasts, about 6 ounces each
  • ½ medium red onion thinly sliced
  • 1 tablespoon honey
  • 1 cup matchstick carrots
  • 2 cups water
  • 1 cup dry rice-quinoa blend
  • 1 cup peach slices
  • 1 cup corn kernels
  • 2 tablespoons basil pesto
  • ¼ cup slivered almonds
  • 2 green onions chopped
  • ¼ cup chopped fresh cilantro
  • 1 teaspoon sriracha seasoning

Instructions

  • Make the Marinade: Squeeze the juice from ½ lemon into a large zip-top bag. Add the garlic paste and 2 teaspoons sriracha seasoning.
  • Mix the Marinade: Seal or hold the bag closed and massage the lemon juice, garlic paste, and seasoning together until evenly combined.
  • Coat the Chicken: Add the chicken breasts to the bag. Seal the bag and massage the marinade over the chicken until both pieces are evenly coated.
  • Slice the Onion: Thinly slice the red onion and set it aside for the slaw.
  • Make the Slaw Dressing: Squeeze the juice from another ½ lemon into a medium mixing bowl. Add the honey and whisk until combined.
  • Add the Onion: Add the sliced red onion to the lemon-honey dressing and toss lightly.
  • Add the Carrots: Add the matchstick carrots and toss them with the onion and dressing.
  • Bake the Chicken: Transfer the marinated chicken breasts to a baking sheet. Bake at an estimated 425°F for 18 to 22 minutes, or until the chicken is cooked through.
  • Boil the Water: While the chicken cooks, bring 2 cups water to a boil in a medium saucepan over high heat.
  • Cook the Rice-Quinoa Blend: Add 1 cup dry rice-quinoa blend to the boiling water and stir. Cover the saucepan, reduce the heat to low, and simmer for about 15 to 20 minutes, or until the grains are tender and the water is absorbed.
  • Combine Peaches and Corn: Add the peach slices and corn kernels to a large mixing bowl.
  • Add the Lemon Zest: Zest 1 lemon directly over the peaches and corn.
  • Add the Lemon Juice: Squeeze the juice from the remaining ½ lemon over the peach and corn mixture.
  • Add the Pesto: Add the basil pesto to the bowl with the peaches and corn.
  • Add the Almonds: Add the slivered almonds to the peach mixture.
  • Add the Green Onions: Add the chopped green onions to the bowl.
  • Mix the Peach Mixture: Toss the peaches, corn, lemon zest, lemon juice, pesto, almonds, and green onions until evenly combined.
  • Add the Cooked Rice-Quinoa Blend: When the rice-quinoa blend is tender and the water has been absorbed, add the cooked grains to the peach and corn mixture.
  • Finish the Rice Blend: Toss the warm rice-quinoa blend with the peach mixture until all the ingredients are evenly distributed.
  • Add the Cilantro: Add the chopped cilantro to the carrot and red onion slaw.
  • Season the Slaw: Sprinkle 1 teaspoon sriracha seasoning over the slaw.
  • Toss the Slaw: Toss the carrots, red onion, cilantro, lemon-honey dressing, and sriracha seasoning until evenly coated.
  • Slice the Chicken: Remove the cooked chicken from the oven and slice each breast crosswise into thick pieces.
  • Serve: Divide the peach, corn, and rice-quinoa blend between two plates. Add the carrot and red onion slaw, then top or serve alongside the sliced sriracha garlic chicken.