30-Minute Thai Peanut Chicken Bowl for Easy Weeknight Dinners

The sun is finally out and you want something light and fresh. This Thai peanut chicken bowl is the perfect way to start your season. It is colorful, crunchy, and so satisfying to eat. You will love how easy it is to make for your family. It brings bright spring flavors right to your kitchen table. The creamy sauce meets tender chicken and crisp cabbage in every bite. Every mouthful feels like a celebration of simple, fresh ingredients. This is the meal you need for a happy evening.

Why You Will Love This Thai Peanut Chicken Bowl

This recipe is a total winner for busy families on the go. It is packed with protein and fresh, crunchy garden vegetables. You can prep it ahead for a stress-free weeknight dinner. It tastes like a restaurant meal but costs much less. Your whole family will enjoy these bright and bold flavors. The quinoa provides a wonderful nutty base for the entire bowl. It keeps you feeling full and energized all day long. This is a nutrient-dense choice for your health goals this year.

How It Comes Together

Making this bowl is very simple and surprisingly fast to do. You just cook the quinoa and grill the chicken seasoned simply. The magic happens in the creamy peanut and ginger dressing. Whisk it together while the chicken rests on the board. It is a beginner-friendly meal that looks very impressive. You do not need any special skills to master this dish. Grilling the chicken gives it a lovely golden color and flavor. It stays tender and juicy under the savory peanut sauce. You can even use a rotisserie chicken to save more time.

Ingredients You Will Need

Most of these items are likely already in your pantry today. Fresh produce makes this Thai peanut chicken bowl truly shine.

• 1.5 lbs boneless skinless chicken breast
• 1 cup uncooked quinoa
• 2 cups water
• 2 cups shredded red cabbage
• 1 large carrot, julienned
• 1 red bell pepper, thinly sliced
• 1 cup shelled edamame, steamed
• 1/4 cup natural creamy peanut butter
• 2 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp fresh ginger, grated
• 1 clove garlic, minced
• 2 tbsp roasted peanuts, chopped
• 1/4 cup fresh cilantro, chopped
• 1 tbsp olive oil
• 0.5 tsp kosher salt
• 0.25 tsp black pepper
• 1 lime, cut into wedges

Step-by-Step Instructions

1. Rinse your quinoa thoroughly in a fine mesh strainer first.
2. Combine quinoa and water in a saucepan and bring to boil.
3. Reduce heat to low and simmer covered for 15 minutes.
4. Season your chicken breasts with olive oil, salt, and pepper.
5. Preheat your grill pan over a medium-high heat until hot.
6. Cook the chicken for 7 minutes on each side carefully.
7. Ensure the internal temperature reaches 165 degrees Fahrenheit for safety.
8. Let the chicken rest for 5 minutes before you start slicing.
9. Slice the chicken into even half-inch wide strips for serving.
10. Whisk the peanut butter, soy, vinegar, and honey together well.
11. Add the grated ginger and minced garlic to the sauce bowl.
12. Stir in warm water to thin the dressing if needed.
13. Divide the fluffy quinoa evenly among four large serving bowls.
14. Top with chicken, cabbage, carrots, peppers, and green edamame.
15. Drizzle the creamy peanut dressing over the fresh vegetables.
16. Garnish with chopped peanuts and fresh green cilantro leaves.
17. Serve immediately with fresh lime wedges for a bright squeeze.

Best Ways to Enjoy It

Serve these bowls warm or at room temperature for lunch. Squeeze a fresh lime wedge over the top before eating. The citrus makes the peanut sauce really pop and shine. Add extra cilantro for a garden-fresh finish on every bowl. Pair it with a cold glass of sparkling water. It is perfect for a breezy patio lunch with friends. Set the table with colorful napkins to match the bowl. This meal feels special enough for a casual date night. It is a restaurant-quality dish made right at home.

Storage and Reheating

Store your leftovers in airtight containers for up to four days. Keep the dressing in a separate small jar if possible. This keeps your vegetables crispy and fresh for later. Reheat the chicken and quinoa for a minute when ready. It is the ultimate healthy meal prep lunch for work. You will look forward to opening your fridge every day. You can also freeze the cooked chicken and quinoa easily. Just thaw them in the fridge overnight before you serve. The fresh vegetables should be prepared the day you eat.

Tips for Best Results

• Always rinse your quinoa to remove any natural bitterness first.
• Use a meat thermometer for perfectly juicy chicken every time.
• Whisk the sauce until it is completely smooth and creamy.
• Add a splash of warm water if the sauce thickens.
• Shred the cabbage very thinly for the best possible crunch.
• Prep the vegetables while the quinoa is simmering on low.
• Use natural peanut butter for the most authentic nutty flavor.
• Double the sauce recipe for extra dipping during the week.

Ways to Switch It Up

• Try using grilled shrimp or tofu for a different protein.
• Swap quinoa for brown rice or even rice noodles.
• Use almond butter if you have a peanut allergy instead.
• Add sliced mango for a sweet summer twist on top.
• Mix in some kale for extra greens and more fiber.

Common Questions

Can I make this ahead of time?

Yes, this is perfect for your Sunday meal prep routine. Store the sauce separately to keep everything tasting very fresh. It stays good in the fridge for four days.

Is the peanut sauce very spicy?

This sauce is creamy and mild as written here today. You can add red pepper flakes for extra heat. It is very kid-friendly and gentle for beginners.

Can I use frozen vegetables?

Frozen edamame works perfectly once it is steamed or thawed. For the cabbage and carrots, fresh is best for crunch. It gives the bowl that signature restaurant texture you love.

I hope this bright bowl brings joy to your table. It is the perfect way to feel good and eat well. Happy cooking!

— Lidia

High Protein Thai Peanut Chicken Buddha Bowl

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings 4 servings

Calories 520 kcal

Ingredients

  

• 1.5 lbs boneless skinless chicken breast
• 1 cup uncooked quinoa
• 2 cups wate r
• 2 cups shredded red cabbage
• 1 large carrot , julienned
• 1 red bell pepper, thinly sliced
• 1 cup shelled edamame, steamed
• 1/4 cup natural creamy peanut butter
• 2 tbsp low -sodium soy sauce
• 1 tbsp rice vinegar
• 1 tbsp hone y
• 1 tsp fresh ginger, grated
• 1 clove garlic , minced
• 2 tbsp roasted peanuts, chopped
• 1/4 cup fresh cilantro, chopped
• 1 tbsp olive oil
• 0.5 tsp kosher salt
• 0.25 tsp black pepper
• 1 lime , cut into wedges

Instructions

 

• Rinse quinoa thoroughly and combine with 2 cups of water in a medium saucepan; bring to a boil, then reduce heat to low and simmer covered for 15 minutes until liquid is absorbed.
• Season chicken breasts with olive oil, salt, and black pepper.
• Preheat a grill pan or skillet over medium-high heat and cook chicken for 6 to 7 minutes per side or until the internal temperature reaches 165°F (74°C).
• Transfer chicken to a cutting board and allow it to rest for 5 minutes before slicing into 1/2-inch strips.
• In a small mixing bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, grated ginger, and minced garlic until smooth; add 1-2 tablespoons of warm water if needed to reach desired consistency.
• Divide the cooked quinoa evenly among four serving bowls.
• Arrange the sliced chicken, shredded cabbage, julienned carrots, sliced bell pepper, and edamame on top of the quinoa base.
• Drizzle each bowl with the peanut dressing and garnish with chopped peanuts and cilantro.
• Serve immediately with lime wedges for squeezing.