Thai Peanut Chicken Quinoa Bowls

 Here’s a delicious and nutritious recipe for Thai Peanut Chicken Quinoa Bowls—a colorful and satisfying dish that features tender chicken, quinoa, fresh veggies, and a rich, creamy Thai peanut sauce. It’s perfect for a healthy lunch or dinner!

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Ingredients

For the Chicken

2 boneless, skinless chicken breasts

1 tbsp olive oil

1 tbsp soy sauce (or tamari for gluten-free)

1 tsp garlic powder

1/2 tsp ground ginger

Salt and pepper, to taste

For the Quinoa Bowls

1 cup quinoa, rinsed

2 cups water or chicken broth

1 cup shredded carrots

1/2 cup sliced cucumber

1/2 cup red cabbage, thinly sliced

1 avocado, sliced

1/4 cup chopped cilantro (optional)

1 tbsp sesame seeds (optional)

For the Thai Peanut Sauce

1/4 cup peanut butter (smooth or crunchy)

2 tbsp soy sauce (or tamari for gluten-free)

1 tbsp rice vinegar

1 tbsp honey or maple syrup

1 tbsp lime juice

1 tsp sesame oil

1/2 tsp ground ginger

2-3 tbsp warm water (to thin the sauce as needed)

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Instructions

1. Cook the Quinoa

In a medium saucepan, bring 2 cups of water (or chicken broth) to a boil.

Add the rinsed quinoa, reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the liquid is absorbed.

Remove from heat and fluff with a fork.

2. Prepare the Chicken

In a small bowl, mix together the soy sauce, garlic powder, ground ginger, salt, and pepper.

Season the chicken breasts with the marinade mixture, making sure to coat both sides.

Heat olive oil in a large skillet over medium-high heat.

Add the chicken breasts and cook for 6-7 minutes per side, or until cooked through and the internal temperature reaches 165°F (75°C).

Remove from the skillet, let the chicken rest for a few minutes, then slice it into thin strips.

3. Make the Thai Peanut Sauce

In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, lime juice, sesame oil, and ground ginger.

Gradually add warm water, 1 tablespoon at a time, until the sauce reaches your desired consistency (smooth and pourable).

4. Assemble the Bowls

Divide the cooked quinoa between bowls as the base.

Top with sliced chicken, shredded carrots, cucumber, red cabbage, and avocado slices.

Drizzle with the Thai peanut sauce and garnish with chopped cilantro and sesame seeds, if desired.

5. Serve

Serve immediately and enjoy the fresh and flavorful combination of ingredients!

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Tips

For a spicier version, add a bit of sriracha to the peanut sauce or sprinkle chili flakes on top.

You can prep the veggies and quinoa ahead of time to make this a quick, meal-prep-friendly recipe.

Feel free to swap out the chicken for tofu or shrimp if preferred.

Enjoy your Thai Peanut Chicken Quinoa Bowls, a flavorful, healthy meal that’s full of protein, fiber, and vibrant colors!