Vibrant Thai Chicken & Quinoa Protein Bowl

Allergens

Soy, Nuts

Ingredients

• 1 cup uncooked quinoa
• 2 cups chicken broth
• 1 lb boneless, skinless chicken breasts
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 cucumber, thinly sliced
• 1/2 cup fresh basil leaves, chopped
• 1/4 cup fresh cilantro leaves, chopped
• 1/4 cup roasted peanuts, chopped
• 1 lime, juiced
• 3 tbsp low
• sodium soy sauce
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp sesame oil
• 1 tsp fresh grated ginger
• 1 clove garlic, minced
• Salt and pepper, to taste

Instructions

1. In a medium saucepan, combine quinoa and chicken broth. Bring to a boil, reduce heat to low, cover, and cook for 15 minutes or until quinoa is tender and has absorbed the liquid. Remove from heat and let sit covered for 5 minutes. Fluff with a fork.
2. In a large bowl, whisk together lime juice, soy sauce, rice vinegar, honey, sesame oil, ginger, and garlic. Set aside.
3. Slice the chicken into bite sized pieces and add to the marinade. Toss well to coat the chicken evenly. Cover and refrigerate for 20 minutes.
4. Heat a grill or grill pan over medium high heat. Grill the marinated chicken until cooked through, about 5 6 minutes per side. Remove from heat and let rest for 5 minutes before slicing into bite sized pieces.
5. Divide the cooked quinoa among four bowls. Top each bowl with sliced chicken, bell peppers, cucumber, basil, and cilantro. Drizzle with the remaining marinade and sprinkle with roasted peanuts. Season with salt and pepper to taste.

Chef’s Insight

This vibrant Thai Chicken & Quinoa Protein Bowl is not only delicious but also packed with essential nutrients that will keep you energized throughout the day.

Notes

Enjoy the refreshing flavors of Thailand while satisfying your protein cravings with this high-energy, wellness-inspired recipe.