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A colorful Thai peanut chicken bowl with grilled chicken, quinoa, shredded cabbage, carrots, and edamame drizzled with peanut sauce.

High Protein Thai Peanut Chicken Buddha Bowl

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
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.