Description
A vibrant and nutritious Chicken Protein Bowl featuring quinoa, shredded rotisserie chicken, fresh veggies, and a creamy homemade peanut sauce. Perfect for a quick, balanced meal packed with protein and flavor, ready in just 30 minutes.
Ingredients
Scale
Grain and Protein
- 1 cup dry quinoa
- 2 1/2 cups cooked shredded rotisserie chicken breast
- 2 cups chicken bone broth
- Salt, to taste
Vegetables and Fruits
- 1 1/2 cups finely shredded purple cabbage
- 1 1/3 cups shelled edamame, warmed
- 1 cup chopped mango (or papaya)
- 2 Tbsp chopped cilantro, for serving
Peanut Sauce
- 1/3 cup peanut butter
- 2 to 4 Tbsp warm water
- 1 1/2 Tbsp fresh lime juice
- 1 1/2 Tbsp honey
- 1 Tbsp tamari (or soy sauce)
- 1/4 tsp dried ginger
- 1/4 tsp garlic powder
- 1 tsp sriracha (optional, or more to taste)
- 1/4 tsp sesame oil (optional)
Instructions
- Rinse and Cook Quinoa: Place the quinoa in a fine mesh strainer and rinse thoroughly under running water to remove any bitterness. Drain well. Add the rinsed quinoa and chicken bone broth to a 2-quart non-stick saucepan. Season with salt to taste and heat over medium-high heat.
- Simmer Quinoa: Bring the mixture to a boil. Then reduce the heat to medium-low, cover the saucepan, and simmer the quinoa for 15 minutes. After cooking, remove from heat and let it rest for 5 minutes. If there is excess liquid, drain it off carefully. While the quinoa cooks, prepare the peanut sauce and chop other ingredients.
- Prepare Peanut Sauce: In a bowl, whisk together the peanut butter, 2 tablespoons warm water, lime juice, honey, tamari, dried ginger, garlic powder, and if using, sriracha and sesame oil. Continue whisking until the sauce is smooth. Add more warm water a little at a time to thin the sauce to your desired consistency. Set aside.
- Assemble Bowls: Divide the cooked quinoa evenly among four medium-sized bowls, arranging it on one side in a crescent moon shape. Top the quinoa with shredded rotisserie chicken, shredded purple cabbage, warmed edamame, and chopped mango layered evenly.
- Finish and Serve: Drizzle the prepared peanut sauce over each bowl. Garnish with chopped cilantro before serving. Enjoy your nutritious and flavorful chicken protein bowls immediately.
Notes
- Rinsing quinoa is essential to remove its natural bitterness for better taste.
- You can substitute mango with papaya for a tropical twist.
- The peanut sauce can be adjusted to be spicier or milder by varying the sriracha quantity.
- Warm the edamame before adding to the bowls to enhance flavor and texture.
- Leftovers can be stored separately in the fridge for up to 3 days; add sauce just before serving.
