Brush the chicken breasts on each side with Lee Kum Kee Lemongrass Chili Hoisin Sauce and grill for 5-7 minutes per side. When cooked through, take off and let cool before slicing.
Arrange the bowl by adding the cooked quinoa, cooked brown rice, topped with cherry tomatoes, broccoli florets, roasted sweet potato cubes, chopped kale and the previously grilled chicken.
Green Bean Sprouts and Meat Dumplings
Thai Coconut Shrimp Soup
Baja Shrimp Taco with Sriracha Mayo