Description
A healthy, vibrant Buddha bowl featuring quinoa, chicken, colorful vegetables, and a rich Thai peanut sauce.
Ingredients
Scale
- 1 cup quinoa (rinsed)
- 2 cups water or chicken broth
- 1 lb boneless, skinless chicken breasts (diced)
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp ground ginger
- Salt and pepper (to taste)
- 1 cup broccoli florets
- 1 cup colorful bell peppers (sliced)
- 1 cup shredded carrots
- 1 cup snap peas
- 1/4 cup fresh cilantro (chopped)
- 1/4 cup peanuts (chopped, for topping)
- 1/2 cup Thai peanut sauce (store-bought or homemade)
Instructions
- Rinse quinoa under cold water in a fine mesh strainer.
- In a medium saucepan, combine rinsed quinoa and water or chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes.
- Once quinoa has absorbed all the liquid, fluff it gently with a fork and set it aside.
- In a large skillet, heat olive oil over medium heat. Add diced chicken, garlic powder, ground ginger, and season with salt and pepper. Cook for about 5-7 minutes until chicken is cooked through.
- While the chicken is cooking, steam broccoli, bell peppers, shredded carrots, and snap peas for about 3-4 minutes until tender-crisp.
- Once the chicken is ready, add the steamed vegetables to the skillet and toss to combine, cooking for an additional 2 minutes.
- Divide cooked quinoa among serving bowls, topping each with the chicken and vegetable mixture.
- Drizzle Thai peanut sauce over each bowl, and sprinkle with fresh cilantro and chopped peanuts for crunch.
- Serve warm and enjoy!
Notes
Rinse quinoa before cooking to remove bitterness. Customize vegetables and marinate chicken for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 7g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 65mg