Thai Chicken Quinoa Bowls

I am finally sitting down to write another post.  I really need to write more often than once a month….oops. Sorry about that! Brian is spending his Friday evening watching some horrible TV so I thought it was the perfect time to write this post.

Brian and I always looking for new dinner ideas.  We’ve particularly been looking for some healthy options with new flavor combinations. Our regular, go-to meal is a chicken breast, rice, and some veggies.  Sometimes, we need to switch it up a bit.  Anyway, the other day, we were at Whole Foods trying to plan our meals for the rest of the week. Of course, we forgot most of our list at home and had to wing it. As most of you know, this can be extremely dangerous in Whole Foods (miraculously, we managed to stay close to our weekly grocery budget). We tried to think about everything we needed when I suddenly remembered a recipe that a friend of mine had posted on Pinterest for Thai Chicken Quinoa bowls.  These bowls were delicious and we were so happy we doubled the recipe so that we could enjoy them for dinner and lunch the next day.

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Thai Chicken Quinoa Bowl
Adapted from How Sweet It Is
Serves 2
1/2 cup uncooked quinoa
1 cup chicken broth
1 chicken breast, cooked and shredded
1/3 cup chopped carrots
1/2 cup shelled edamame
1/4 cup raw cashews, chopped

Sauce:
2 tablespoons sweet chili sauce
1 tablespoon rice vinegar
1 tablespoon canned coconut milk
1 teaspoon melted peanut butter
1 garlic clove
1/2 lime or lemon (Meyer lemons work great!)
1/4 teaspoon ground ginger

Cook the chicken breast any way you would like. We cooked it on a cast iron grill plate with a small amount of coconut oil. You can add some salt and pepper if you would like. Once the chicken breast is cooked thoroughly, shred it. Cook the quinoa according to its package instructions. We put the quinoa with the chicken broth in a saucepan and brought it up to a boil. We then added the chopped carrots and reduced the heat to low and partially covered. The quinoa is done when there is no more liquid. While the quinoa was cooking, we put the edamame in the microwave and cooked according to package instructions. Then, we shelled the edamame and put them aside.

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In a separate bowl, mix the sauce ingredients together. Then, add it to the quinoa and mix together. Add the edamame, cashews, and chicken. Mix thoroughly and serve.

This recipe stores well in the refrigerator and heats up well for lunches.

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