If you’re on the hunt for a vibrant, nourishing meal that’s bursting with flavor and texture, the Chicken Protein Bowls with Mango, Edamame, and Peanut Sauce Recipe might just become your new go-to. This dish perfectly balances tender shredded chicken, juicy mango, and creamy peanut sauce over a bed of fluffy quinoa and crisp veggies, offering a harmonious combination of sweet, savory, and tangy notes that excite every bite. It’s not only a feast for your taste buds but also a powerhouse of protein and nutrients that keep you energized and satisfied.
Ingredients You’ll Need
Simple, fresh ingredients make this recipe shine, each component playing an essential role. The quinoa provides a hearty, nutty base full of protein, while the bright mango adds sweetness and color. Edamame introduces a satisfying bite and extra protein, and the peanut sauce ties everything together with creamy, flavorful goodness.
- 1 cup dry quinoa: Rinse well to remove bitterness and give your bowl a fluffy, nutritious foundation.
- 2 cups chicken bone broth: Cooks the quinoa adding depth and richness compared to water.
- Salt (to taste): Elevates all the natural flavors in the bowl.
- 2 1/2 cups cooked shredded rotisserie chicken breast: Tender and packed with protein, perfect for quick prepping.
- 1 1/2 cups finely shredded purple cabbage: Adds crunchy texture and vibrant color.
- 1 1/3 cups shelled edamame (warmed): A great plant-based protein and subtle sweetness.
- 1 cup chopped mango (or papaya): Brings juicy tropical sweetness that lifts the whole dish.
- 2 Tbsp chopped cilantro (for serving): Adds a fresh, herbal brightness to finish.
- 1/3 cup peanut butter: The creamy base for the luscious peanut sauce.
- 2 to 4 Tbsp warm water: To thin the peanut sauce to your perfect consistency.
- 1 1/2 Tbsp fresh lime juice: Adds vibrant acidity to balance sweetness.
- 1 1/2 Tbsp honey: Sweetens the peanut sauce naturally.
- 1 Tbsp tamari (or soy sauce): Offers a savory umami depth.
- 1/4 tsp dried ginger: Adds a warm subtle spice to the sauce.
- 1/4 tsp garlic powder: Gives a gentle garlicky punch.
- 1 tsp sriracha (optional): For a mild kick of heat to the sauce.
- 1/4 tsp sesame oil (optional): Rounds out the peanut sauce with a toasty aroma.
How to Make Chicken Protein Bowls with Mango, Edamame, and Peanut Sauce Recipe
Step 1: Cook the Quinoa Perfectly
Start by rinsing the quinoa in a fine mesh strainer to remove any bitter coating—that little step makes a world of difference. Then, add it to a saucepan with chicken bone broth and a pinch of salt, bringing it to a boil before lowering to a simmer. Cover and cook for about 15 minutes until all the liquid is absorbed and the grains are tender. Let it rest for 5 minutes, and if there’s any leftover water, drain it off so your base stays fluffy, not mushy.
Step 2: Whisk Up the Peanut Sauce
While the quinoa cooks, make the magic peanut sauce that brings all the flavors together. In a bowl, whisk peanut butter with warm water, lime juice, honey, tamari, dried ginger, garlic powder, and, if you like a little heat, sriracha. A touch of sesame oil adds a deliciously nutty finish. Adjust the water to get the sauce silky smooth and drizzly—this sauce will dress your bowls beautifully.
Step 3: Assemble the Protein Bowls
Now the fun part: layering your bowl with care. On one side, create a crescent moon of quinoa for a pretty presentation. Then add shredded chicken, purple cabbage for crunch, warm shelled edamame, and juicy mango cubes. Each ingredient brings its special texture and flavor, making each mouthful interesting and fresh.
Step 4: Drizzle and Garnish
Drizzle your peanut sauce generously over each bowl and finish with chopped cilantro for a burst of herbal freshness. This finishing touch elevates the dish visually and flavor-wise, inviting you to dig in with delight.
How to Serve Chicken Protein Bowls with Mango, Edamame, and Peanut Sauce Recipe
Garnishes
Fresh cilantro is the classic choice here, but you can also experiment with thinly sliced green onions or a sprinkle of toasted sesame seeds for extra crunch and flavor. These simple garnishes brighten the dish instantly and make every bowl photo-worthy.
Side Dishes
These bowls are hearty enough to be a meal on their own, but if you want a bit more variety, light and refreshing sides like a cucumber salad or pickled carrots complement perfectly without overwhelming the main flavors.
Creative Ways to Present
Serving these bowls in pretty ceramic dishes or divided bento boxes turns a casual meal into something special. You can also offer the peanut sauce on the side to let guests customize their bowls. Adding lime wedges alongside encourages a zesty squeeze right before eating, enhancing those tropical notes wonderfully.
Make Ahead and Storage
Storing Leftovers
Store leftover chicken protein bowls in airtight containers in the refrigerator for up to 3 days. Keep the peanut sauce separate if possible to prevent the quinoa and veggies from becoming soggy. This way, the flavors stay fresh and textures remain appealing.
Freezing
While cooked quinoa and chicken freeze well, fresh mango and edamame textures may change after freezing. If you want to freeze portions, opt to freeze just the quinoa and chicken mixture, and add fresh mango and edamame when thawed and ready to serve.
Reheating
Reheat leftovers gently in the microwave or stovetop until warm, then add fresh mango and drizzle the peanut sauce. Avoid overheating to maintain the tender chicken and vibrant veggies at their best.
FAQs
Can I substitute quinoa for another grain?
Absolutely! Brown rice, farro, or even cauliflower rice work well if you prefer a different texture or want to switch up the grain component.
Is this dish suitable for meal prep?
Yes, the Chicken Protein Bowls with Mango, Edamame, and Peanut Sauce Recipe is fantastic for meal prepping since ingredients hold up well and it reheats easily for quick lunches or dinners.
Can I make the peanut sauce nut-free?
You can replace peanut butter with sunflower seed butter for a nut-free alternative that still provides a creamy and flavorful sauce.
What if I don’t have rotisserie chicken?
No worries! You can use grilled or baked chicken breast, shredded and seasoned, or even cooked tofu for a vegetarian twist.
How spicy is the dish?
The spice level depends on how much sriracha you add to the peanut sauce. You can easily omit it for a mild flavor or increase it if you like some heat.
Final Thoughts
This Chicken Protein Bowls with Mango, Edamame, and Peanut Sauce Recipe is a vibrant, satisfying meal that hits every note—fresh, sweet, savory, and a little spicy—delivered in one wholesome bowl. I can’t wait for you to try it and savor how easy it is to bring such a delicious, colorful dish to your table. Trust me, once you make these bowls, they’ll quickly become a beloved staple in your cooking rotation!
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Chicken Protein Bowls with Mango, Edamame, and Peanut Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion
- Diet: Low Fat
Description
These Chicken Protein Bowls are a vibrant and nutritious meal perfect for a quick yet satisfying lunch or dinner. Featuring fluffy quinoa cooked in savory chicken bone broth, shredded rotisserie chicken, fresh purple cabbage, warm edamame, and sweet mango, all brought together with a creamy, tangy peanut sauce and a sprinkle of fresh cilantro. Ready in just 30 minutes, this recipe balances protein, fiber, and bright flavors for a wholesome bowl.
Ingredients
Quinoa Base
- 1 cup dry quinoa
- 2 cups chicken bone broth
- Salt, to taste
Protein and Vegetables
- 2 1/2 cups cooked shredded rotisserie chicken breast
- 1 1/2 cups finely shredded purple cabbage
- 1 1/3 cups shelled edamame, warmed
- 1 cup chopped mango (or papaya)
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)
Garnish
- 2 Tbsp chopped cilantro
Instructions
- Rinse and cook quinoa: Place the quinoa in a fine mesh strainer and rinse thoroughly under cold water to remove bitterness. Drain well. Add 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 quinoa and broth to a boil. Reduce heat to medium-low, cover, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes. Drain any excess liquid if present. While quinoa cooks, prepare the peanut sauce and bowl ingredients.
- Make peanut sauce: In a bowl, whisk together peanut butter, 2 tablespoons warm water, fresh lime juice, honey, tamari, dried ginger, garlic powder, and optional sriracha and sesame oil. Whisk until smooth, adding additional water as needed to thin the sauce to a drizzling consistency. Set aside.
- Assemble bowls: Divide the cooked quinoa among four pasta-size bowls, forming a crescent moon shape of quinoa on one side of each bowl. Layer shredded rotisserie chicken, shredded purple cabbage, warmed shelled edamame, and chopped mango alongside the quinoa.
- Finish and serve: Drizzle the prepared peanut sauce evenly over each bowl. Top with chopped cilantro for a fresh finish. Serve immediately and enjoy!
Notes
- Rinsing quinoa is essential to remove its natural bitter coating called saponin.
- Use chicken bone broth to infuse the quinoa with extra flavor and nutrients.
- Adjust the consistency of the peanut sauce with more water to suit your preference.
- Substitute mango with papaya if preferred for a similar tropical sweetness.
- Optional sriracha and sesame oil add heat and nuttiness; omit if you prefer milder flavors.
- Use leftover rotisserie chicken to save time and add protein easily.
