Hearty Chicken Protein Bowls – Made with nutty quinoa, tender rotisserie chicken, vibrant purple cabbage, plump edamame, sweet mango and it’s all drizzled with a creamy peanut sauce. It’s a filling and nutritious way to pack in the protein and the flavor!

Prep30minutes minutes
Cook15minutes minutes
Servings: 4

Ingredients

Bowls

• 1 cup dry quinoa
• 2 cups chicken bone broth
• Salt, to taste
• 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, or more to taste (optional)
• 1/4 tsp sesame oil (optional)

Instructions

• Place quinoa in a fine mesh strainer and rinse under water to remove the bitterness, drain. Add quinoa and bone broth to a 2 quart non-stick saucepan, season with salt to taste and heat over medium-high heat.
• Bring quinoa to a boil, then reduce heat to medium-low, cover and simmer for 15 minutes. Remove from heat and rest 5 minutes (drain excess liquid if there is some). While quinoa cooks, make peanut sauce and prep bowl ingredients.
• For the peanut sauce: In a bowl whisk together peanut butter, 2 Tbsp water, lime juice, honey, tamari, ginger, garlic, and optional sriracha and sesame oil if using. Whisk until smooth, thin with more water as needed. Set aside.
• Among four bowls (pasta size) layer together cooked quinoa (I make a crescent moon shape of it on one side), cooked chicken, cabbage, edamame and mango.
• Drizzle peanut sauce over bowls then top with cilantro.

Notes

Brown rice is another excellent option here, it will just need more cook time. Adjust broth accordingly to liquid amount listed on package of rice.