If you are craving a vibrant, nourishing meal that bursts with flavor and texture, you absolutely have to try the Creamy Chicken Protein Quinoa Bowls with Mango and Peanut Sauce Recipe. This dish blends the nutty warmth of quinoa and tender shredded chicken with the bright tropical sweetness of mango and the irresistible creaminess of a homemade peanut sauce. Every bite delivers a perfect balance of protein, freshness, and a little zing that feels both comforting and exciting on your palate. It’s a meal that’s as satisfying for a busy weeknight as it is impressive for sharing with friends or family.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and the way each ingredient plays a vital role in creating layers of flavor, texture, and color. From the earthy quinoa to the bright mango and the rich peanut sauce, each component comes together effortlessly but makes the dish truly special.
- 1 cup dry quinoa: The perfect protein-packed base that brings nuttiness and a lovely fluffy texture.
- 2 cups chicken bone broth: Adds depth and richness while cooking the quinoa, enhancing flavor right at the start.
- Salt (to taste): Essential to bring out the flavors in every layer of the bowl.
- 2 1/2 cups cooked shredded rotisserie chicken breast: Tender, flavorful protein that’s convenient and juicy.
- 1 1/2 cups finely shredded purple cabbage: Adds crispness and a delightful splash of vibrant color.
- 1 1/3 cups shelled edamame (warmed): Provides additional protein and a satisfying bite that contrasts with the softness of chicken and quinoa.
- 1 cup chopped mango (or papaya): Sweet and juicy, this tropical fruit brightens the whole bowl and gives it that summery feel.
- 2 Tbsp chopped cilantro (for serving): Fresh herbaceous notes for a pop of freshness on top.
- 1/3 cup peanut butter: The creamy foundation of the peanut sauce, bringing richness and slight nuttiness.
- 2 to 4 Tbsp warm water: Used to thin the peanut sauce to the perfect drizzling consistency.
- 1 1/2 Tbsp fresh lime juice: Adds acidity and brightness that balances the creaminess.
- 1 1/2 Tbsp honey: A touch of natural sweetness to complement the peanut butter and mango.
- 1 Tbsp tamari (or soy sauce): Infuses umami depth and saltiness to the peanut sauce.
- 1/4 tsp dried ginger: Adds a warm, spicy note.
- 1/4 tsp garlic powder: Provides subtle savory undertones.
- 1 tsp sriracha (optional): For those who love a little heat, it’s a perfect kick.
- 1/4 tsp sesame oil (optional): A fragrant, toasted note that rounds out the sauce beautifully.
How to Make Creamy Chicken Protein Quinoa Bowls with Mango and Peanut Sauce Recipe
Step 1: Prepare the Quinoa Base
Begin by rinsing the dry quinoa under cold water to remove any bitterness—that simple step makes a big difference. Then, combine the rinsed quinoa with the chicken bone broth and a pinch of salt in a non-stick saucepan. Bring it to a rolling boil over medium-high heat, and then lower the heat to a gentle simmer. Cover and let it cook for about 15 minutes until all the liquid is absorbed and the quinoa is fluffy and tender. Once done, remove it from the heat and let it rest for five minutes to finish steaming to perfection.
Step 2: Whip Up the Peanut Sauce
While your quinoa is cooking, get started on that stunning peanut sauce. In a medium bowl, whisk together the peanut butter, warm water, fresh lime juice, honey, tamari, dried ginger, and garlic powder until smooth and creamy. If you like a little heat, stir in sriracha, and add sesame oil for a delightful toasted aroma. Adjust the thickness by adding a bit more warm water until your sauce reaches a pourable consistency. This sauce will be the game changer for the Creamy Chicken Protein Quinoa Bowls with Mango and Peanut Sauce Recipe—it’s rich, tangy, sweet, and just a little spicy.
Step 3: Assemble Your Bowls
Divide the cooked quinoa among four bowls, creating a gentle crescent shape on one side for aesthetic appeal. Then layer the shredded chicken, finely shredded purple cabbage, warm edamame, and juicy mango on top and alongside the quinoa. Each bite will bring a different texture and flavor, keeping things exciting and satisfying.
Step 4: Finish with Peanut Sauce and Cilantro
Drizzle the luscious peanut sauce generously over the bowls, allowing the creamy sauce to mingle with all the ingredients. Top with chopped cilantro for a fresh, herbal note that complements the richness and sweetness. Now your Creamy Chicken Protein Quinoa Bowls with Mango and Peanut Sauce Recipe are ready to enjoy!
How to Serve Creamy Chicken Protein Quinoa Bowls with Mango and Peanut Sauce Recipe
Garnishes
Fresh cilantro leaves are a must for their bright color and fresh flavor, but you can also try toasted sesame seeds or chopped peanuts for an added crunch. A lime wedge served on the side lets each eater add an extra zing of citrus. These small touches elevate the bowl and personalize it to your taste.
Side Dishes
Keep it light and fresh with a simple cucumber salad tossed in rice vinegar, or perhaps some steamed green beans with a sprinkle of sesame seeds. These crisp sides complement the creamy richness of the peanut sauce while keeping the meal balanced and refreshing.
Creative Ways to Present
Try serving the bowls in colorful ceramic vessels or even mason jars layered for a to-go meal. You can arrange ingredients in neat, separated sections for a trendy grain bowl look or gently mix everything for a “stirred together” experience. Either way, the vibrant colors of mango, cabbage, and cilantro make the presentation pop!
Make Ahead and Storage
Storing Leftovers
Store any leftover components separately if possible—quinoa, chicken, and peanut sauce each in airtight containers. This helps maintain freshness and prevents the sauce from making the other ingredients soggy. When stored properly, leftovers will keep well for up to 3 days in the refrigerator.
Freezing
While the quinoa and cooked chicken freeze well on their own, I recommend freezing the peanut sauce separately in small portions. Mango and cabbage don’t fare well frozen, so it’s best to add those fresh when you’re ready to eat. Thaw frozen sauce in the fridge overnight and whisk before using.
Reheating
Reheat the quinoa and chicken gently on the stovetop or microwave until warmed through. Add a splash of water or bone broth to keep the quinoa fluffy. Drizzle with fresh peanut sauce and top with fresh mango and cabbage after reheating for the best texture and flavor.
FAQs
Can I use something other than chicken broth to cook quinoa?
Absolutely! Vegetable broth or even water works fine, but using chicken broth adds extra savory flavor that really deepens the taste of the quinoa in the Creamy Chicken Protein Quinoa Bowls with Mango and Peanut Sauce Recipe.
Is this dish gluten-free?
Yes, this recipe can easily be gluten-free especially if you use tamari instead of soy sauce, as tamari is typically gluten-free. Just double-check your peanut butter and other condiments to ensure they don’t have added gluten ingredients.
What can I substitute for edamame?
Frozen edamame adds lovely texture and protein, but you can swap it with green peas, steamed green beans, or even chopped steamed broccoli, depending on your preference!
Can I make the peanut sauce ahead of time?
Yes! The peanut sauce tastes amazing when made ahead. Just store it in an airtight container in the refrigerator and give it a good whisk before serving. It keeps its creamy consistency well for up to a week.
What if I don’t like spicy food?
No worries! The sriracha in the peanut sauce is entirely optional. You can omit it for a mild, creamy sauce or add just a tiny bit if you prefer a hint of spice without overwhelming the other flavors.
Final Thoughts
This Creamy Chicken Protein Quinoa Bowls with Mango and Peanut Sauce Recipe is one of those meals that feels like a special treat but comes together with surprising ease. The harmony of creamy peanut sauce, juicy mango, tender chicken, and protein-packed quinoa makes it a versatile, delicious dish for any occasion. I can’t wait for you to try it and discover just how quickly it can become a new favorite in your recipe rotation!
Print
Delicious Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Protein Bowl
- Method: Stovetop
- Cuisine: American Fusion
- Diet: Low Fat
Description
Delicious and nutritious Chicken Protein Bowls featuring a base of fluffy quinoa cooked in chicken bone broth, topped with shredded rotisserie chicken, vibrant purple cabbage, warm edamame, and sweet mango. Finished with a creamy, tangy peanut sauce and fresh cilantro for a well-balanced, protein-packed meal perfect for lunch or dinner.
Ingredients
Grain and Broth
- 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)
- 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, adjust to taste)
- 1/4 tsp sesame oil (optional)
Instructions
- Rinse Quinoa: Place quinoa in a fine mesh strainer and rinse thoroughly under cold water to remove any bitterness. Drain well.
- Cook Quinoa: Add the rinsed quinoa and chicken bone broth to a 2-quart non-stick saucepan. Season with salt to taste and heat over medium-high heat until it comes to a boil. Once boiling, reduce heat to medium-low, cover, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes, then drain any excess liquid if necessary.
- Prepare Peanut Sauce: In a bowl, whisk together the peanut butter, 2 tablespoons of warm water, fresh lime juice, honey, tamari, dried ginger, garlic powder, and optional sriracha and sesame oil until smooth. Add additional warm water as needed to reach a pourable consistency. Set aside.
- Assemble Bowls: Divide the cooked quinoa among four pasta-sized bowls, arranging it in a crescent shape on one side of each bowl. Layer on the shredded rotisserie chicken breast, shredded purple cabbage, warmed shelled edamame, and chopped mango evenly over the quinoa.
- Finish and Serve: Drizzle the prepared peanut sauce generously over each bowl. Garnish with chopped fresh cilantro and serve immediately for a vibrant, flavor-packed meal.
Notes
- Rinsing quinoa before cooking is essential to remove its natural bitterness and ensure a pleasant flavor.
- Use warm water to thin the peanut sauce gradually to achieve your preferred consistency.
- Adjust the sriracha amount in the peanut sauce based on your spice preference or omit for a milder flavor.
- Fresh cilantro adds a bright, herbal finish but can be omitted if you do not like its flavor.
- Substitute mango with papaya if desired for a similar sweet tropical note.
- This recipe works well for meal prep as all components can be made in advance and assembled when ready to eat.
