Categorized:
- Asian
- Healthy
- Main Dish
- Poultry
Tagged:
- bone broth
- cabbage
- chicken
- cilantro
- edamame
- garlic
- ginger
- honey
- lime
- mangoes
- peanut butter
- soy sauce
- sriracha
Chicken Protein Bowls
Ingredients
Bowls
- 1 cup dry quinoa*
- 2 cups chicken bone broth
- Salt, to taste
- 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
- 2 Tbsp chopped Cilantro, for serving
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, or more to taste (optional)
- 1/4 tsp sesame oil (optional)
Instructions
- 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.
- 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.
- 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.
- 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.
- Drizzle peanut sauce over bowls then top with cilantro.
Notes
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