Preheat oven to 375 degrees. Marinade the chicken for 30 minutes if possible. Preheat an oven safe skillet on medium heat. Add 1 teaspoon oil. Add chicken breasts and a a couple tablespoons of the marinade. Cook for 3-4 minutes, flip then place skillet in oven to finish cooking, ~10-15 minutes depending on thickness. Use a thermometer to test for doneness to 165 degrees.
Meanwhile, steam green beans for 5 minutes, add the carrots and snow peas, fresh garlic and 1 tablespoon ginger and steam for another 3 minutes. Vegetables should be crisp, but tender. Remove lid, drizzle with olive oil and season with a pinch of salt and pepper. To assemble, place a scoop of quinoa in each bowl. Top with sliced chicken, a heaping portion of vegetables, ¼ of an avocado, 1 tablespoon of minced cilantro and 1 tablespoon chopped green onions. Serve with additional soy sauce and Sriracha.
Recipe by Nutritious Eats at https://www.nutritiouseats.com/asian-chicken-quinoa-bowl/