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Chicken Protein Bowls
Chicken Protein Bowls - Made with nutty quinoa, tender rotisserie chicken, vibrant purple cabbage, plump edamame, sweet mango and it's all drizzled with a creamy peanut sauce.
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 30 min🔥 Cook: 15 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- saucepan
- strainer
- bowl
- whisk
📝 Preparation Steps
1
Place quinoa in a fine mesh strainer and rinse under water to remove the bitterness, drain. Add quinoa and bone broth to a 2 quart non-stick saucepan, season with salt to taste and heat over medium-high heat.
Salt, (to taste)
2
Bring quinoa to a boil, then reduce heat to medium-low, cover and simmer for ⏱️ 15 minutes. Remove from heat and rest ⏱️ 5 minutes (drain excess liquid if there is some). While quinoa cooks, make peanut sauce and prep bowl ingredients.
3
For the peanut sauce: In a bowl whisk together peanut butter, 2 Tbsp water, lime juice, honey, tamari, ginger, garlic, and optional sriracha and sesame oil if using. Whisk until smooth, thin with more water as needed. Set aside.
tamari (or soy sauce)1 Tbspsriracha, (or more to taste (optional))1 tsp
4
Among four bowls (pasta size) layer together cooked quinoa (I make a crescent moon shape of it on one side), cooked chicken, cabbage, edamame and mango.
chopped mango (or papaya)1 cup
5
Drizzle peanut sauce over bowls then top with cilantro.
chopped Cilantro, (for serving)2 Tbsp
Nutrition Facts
calories
619 kcal
fat Content
20 g
serving Size
1 serving
fiber Content
10 g
sugar Content
22 g
sodium Content
514 mg
protein Content
44 g
trans Fat Content
0.01 g
cholesterol Content
74 mg
carbohydrate Content
60 g
saturated Fat Content
4 g
unsaturated Fat Content
14 g
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