Chicken Thai Quinoa Bowl

Chicken Thai Quinoa Bowl Healthy Recipe

6 Servings 40 min Cook

Macros/Serving: 491 Calories
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2 Tbsp Olive Oil
1 Small Onions
3 Cloves, minced Garlic
2 Cup flowerets Broccoli
2 Cup, chopped Red Cabbage
2 Cup grated Carrots
1 Cup Quinoa
2 Cup Chicken Stock
2 Tsp Ginger
1 Tsp Salt
1 Tsp Pepper
2 Cup Edamame
20 Oz Chicken Breast
1/4 Cup Peanut Butter
3 Tbsp Water
3 Tbsp Rice Wine Vinegar
1 Tbsp Soy Sauce
1 Tbsp Honey
1 Tsp Sesame Oil
1 Tsp Crushed Red Pepper Flakes
1 Tsp Ginger
1 Cup Fresh Cilantro
1/4 Cup Peanuts


Heat 1/2 of the oil in a skillet over medium-high heat.

Add chopped chicken and cook for 8-12 minutes, or until cooked through and no longer pink; set aside.

In a large skillet, heat olive oil over medium heat.

Add the red onion and sauté for 4-5 minutes, or until soft.

Add the minced garlic, and cook 30 seconds or until fragrant.

Add the broccoli, red cabbage, and carrots.

Stir and cook 1 minute.

Add the quinoa, chicken stock, ginger, salt and pepper.

Stir well.

Cover and cook for 20 minutes.

Remove lid and fluff.

Add the edamame and chicken.

Stir in and let cook 1-2 minutes, or until chicken is heated through.

Peanut Sauce: While quinoa cooks, combine the peanut butter, water, rice vinegar, soy sauce, honey, sesame oil, and ginger, and stir well until completely smooth; set aside.

To Serve: In a bowl, add the quinoa mixture, top with peanut sauce, cilantro, and peanuts.