Description
This Chicken Protein Bowl recipe features a wholesome blend of tender shredded rotisserie chicken, nutritious quinoa cooked in flavorful chicken bone broth, fresh purple cabbage, warm edamame, and sweet mango. Topped with a creamy, zesty peanut sauce and fresh cilantro, it offers a balanced, protein-packed meal perfect for a quick lunch or dinner.
Ingredients
Scale
Quinoa and Protein
- 1 cup dry quinoa
- 2 cups chicken bone broth
- Salt, to taste
- 2 1/2 cups cooked shredded rotisserie chicken breast
Vegetables and Fruit
- 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 (optional, or more to taste)
- 1/4 tsp sesame oil (optional)
Instructions
- Rinse and cook quinoa: Place the quinoa in a fine mesh strainer and rinse thoroughly under cold water to remove any bitterness. Drain the quinoa well. In a 2-quart non-stick saucepan, combine rinsed quinoa and chicken bone broth. Season with salt to taste and heat over medium-high heat.
- Simmer quinoa: Bring quinoa and broth to a boil, then reduce heat to medium-low. Cover and let it simmer gently for 15 minutes until the liquid is absorbed. Remove from heat and let it rest, covered, for 5 minutes. Drain any excess liquid if necessary. While quinoa cooks, prepare the peanut sauce and other ingredients.
- Make peanut sauce: In a bowl, whisk together peanut butter, 2 tablespoons of warm water, fresh lime juice, honey, tamari, dried ginger, garlic powder, and if using, sriracha and sesame oil. Whisk vigorously until the sauce is smooth and creamy. Add more warm water as needed to achieve desired consistency. Set aside.
- Assemble bowls: Divide the quinoa among four bowls, shaping it into a crescent moon shape on one side of each bowl. Layer the cooked shredded chicken, shredded purple cabbage, warmed edamame, and chopped mango beside the quinoa in each bowl.
- Add finishing touches: Drizzle the prepared peanut sauce evenly over each bowl. Garnish with chopped fresh cilantro before serving. Serve immediately for best flavor and texture.
Notes
- Rinsing quinoa removes its natural bitterness for a better flavor.
- Use chicken bone broth for added richness and nutrients in the quinoa.
- Adjust sriracha quantity in the peanut sauce to control heat level.
- Substitute mango with papaya for a different tropical twist.
- Warm the edamame before assembling the bowl for better texture and warmth.
- This dish can be served warm or at room temperature, making it versatile for meal prep.
