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
Scale
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.
