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
Scale
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.
