Thai chicken quinoa bowl
Savor the flavors of Thailand with this vibrant Thai Chicken Quinoa Bowl! Packed with wholesome ingredients like chicken, quinoa, broccoli, red cabbage, carrots, and edamame, this dish is elevated by a savory peanut butter sauce with hints of ginger, soy sauce, and sesame oil. Perfect for a nutritious and delicious meal that's easy to prepare and bursting with color and taste.Learn how to create this nutrient-dense, flavorful Thai-inspired bowl in just a few simple steps. Ideal for healthy weeknight dinners or meal prep.
- 08 Apr 2024
- Cook time 40 min
- Prep time 10 min
- 6 Servings
- 23 Ingredients
Thai Chicken Quinoa Bowl is a delightful, nutrient-packed dish that combines the flavors of Thailand with healthy ingredients like quinoa, chicken, and a variety of colorful vegetables. It's perfect for a quick weeknight dinner or meal prep for the week.
Ingredients:
Instructions:
- Finely chop the onion.
- Mince the garlic cloves.
- Chop the broccoli into florets.
- Thinly slice the red cabbage.
- Julienne or shred the carrots.
- Rinse the quinoa under cold water to remove any bitterness.
- Dice the chicken breasts into bite-sized pieces.
- Heat 1 tbsp of olive oil in a large skillet over medium heat.
- Add the diced chicken breasts and cook until browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining 1 tbsp of olive oil.
- Add the chopped onion and minced garlic. Sauté until the onion is translucent and garlic is fragrant, about 2-3 minutes.
- Add the broccoli florets, red cabbage, and carrots to the skillet. Sauté for another 5-7 minutes until the vegetables are tender-crisp.
- In a medium pot, combine the rinsed quinoa and chicken soup.
- Add 2 tsp of minced ginger, 1 tsp of salt, and 1 tsp of black pepper.
- Bring to a boil over medium-high heat.
- Reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and liquid is absorbed.
- Fluff the quinoa with a fork.
- In a small bowl, whisk together the peanut butter, 3 tbsp of water, 3 tbsp of vinegar, 1 tbsp of soy sauce, 1 tbsp of honey, 1 tsp of sesame oil, 1 tsp of red pepper flakes, and 1 tsp of ground ginger until smooth.
- In a large mixing bowl, combine the cooked quinoa, sautéed vegetables, cooked chicken, and shelled edamame.
- Pour the peanut sauce over the mixture and toss until everything is evenly coated.
- Divide the mixture evenly into serving bowls.
- Garnish with chopped coriander leaves and roughly chopped peanuts.
- Serve immediately and enjoy your delicious Thai Chicken Quinoa Bowl!
Tips:
- Prepare all your ingredients before you start cooking to make the process smoother.
- Cook quinoa ahead of time and store it in the refrigerator to speed up meal prep.
- Use a wok or large pan to ensure you have enough space to stir-fry all the vegetables and chicken.
- Adjust the spice levels according to your taste by adding more or less red pepper flakes.
- For added flavor, garnish the bowl with fresh coriander leaves and a squeeze of lime just before serving.
Enjoy your delicious and nutritious Thai Chicken Quinoa Bowl! This dish is a perfect blend of protein, vegetables, and delightful Thai flavors that will leave you feeling satisfied and healthy.
| Nutrition Facts | |
|---|---|
| Serving Size | 390 grams |
| Energy | |
| Calories 390kcal | 16% |
| Protein | |
| Protein 36g | 23% |
| Carbohydrates | |
| Carbohydrates 27g | 8% |
| Fiber 7g | 17% |
| Sugar 11g | 11% |
| Fat | |
| Fat 20g | 24% |
| Saturated 3.37g | 11% |
| Cholesterol 70mg | - |
| Vitamins | |
| Vitamin A 340ug | 38% |
| Choline 140mg | 25% |
| Vitamin B1 0.35mg | 29% |
| Vitamin B2 0.44mg | 34% |
| Vitamin B3 14mg | 86% |
| Vitamin B6 1.16mg | 68% |
| Vitamin B9 200ug | 50% |
| Vitamin B12 0.20ug | 8% |
| Vitamin C 44mg | 49% |
| Vitamin E 2.84mg | 19% |
| Vitamin K 55ug | 44% |
| Minerals | |
| Calcium, Ca 90mg | 7% |
| Copper, Cu 0.44mg | 0% |
| Iron, Fe 3.16mg | 29% |
| Magnesium, Mg 120mg | 29% |
| Phosphorus, P 440mg | 35% |
| Potassium, K 1050mg | 31% |
| Selenium, Se 27ug | 48% |
| Sodium, Na 800mg | 54% |
| Zinc, Zn 2.44mg | 22% |
| Water | |
| Water 300g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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