Chicken Protein Bowls
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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!
These simple protein power bowls are packed with protein coming in at a whopping 44 grams per serving.
The protein rich ingredients include the chicken, bone broth (which has more protein than chicken broth), quinoa, edamame and peanut butter. There’s a just few ingredients without the punch of protein such as the cabbage and mango. But these bonuses add a pop of color, texture and a nice balance of flavor.
Collectively this combination of ingredients blends together beautifully, each ingredient complimenting the next.
It’s a wholesome recipe with a satisfying taste that will leave you craving it again.
Protein Bowl Recipe Ingredients
Quinoa: This builds the base of the bowl. While classified as a whole grain it is actually a seed, that’s rich in protein and fiber.
Chicken bone broth: If you are really counting protein I recommend using this over chicken broth as it will offer more protein.
Rotisserie chicken: Use the chicken breast meat for a leaner option here.
Cabbage: Purple cabbage adds a nice pop of color but the green will work great too if that’s what you already have on hand.
Edamame: Use pre-shelled edamame to save time, available in the frozen food section of grocery stores.
Mango: A sweet fruit added to balance the dish.
Cilantro: Added for fresh herby flavor.
Peanut butter: The base of the peanut sauce. You can use regular or natural just adjust water amount used accordingly as the natural is much runnier.
Lime: This citrus adds some zip to the peanut sauce.
Soy sauce: Either tamari or soy sauce will work well. If making gluten-free use tamari.
Ginger and garlic powder: Seasonings added for extra background flavor.
Sesame oil and sriracha: Optional ingredients for added flavor and heat.
How to Build a Chicken Protein Bowl
Cook quinoa: 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 broth if there is some).
Prep ingredients: While quinoa cooks, make peanut sauce and chop/prep bowl ingredients.
Make 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.
Layer ingredients into bowls: Among four pasta size bowls 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.
Possible Variations
- Protein: Use leftover grilled chicken, cooked turkey or ground turkey, or seasoned and cooked high protein tofu in place of chicken.
- Grain: In place of quinoa brown rice is another excellent option, it just has a few less grams protein per serving and plan on more cooking time.
- Fruit: Peaches, papaya, nectarines, or pineapple are good options for the mango.
- Peanut butter substitute: If there’s an allergy to peanut butter you can try almond butter or cashew butter, or if there’s a nut allergy try sunflower seed butter or toasted soybean butter such as Wowbutter.
Storage and Reheating
- These are a great option for dinner or meal prep for the next few days. If making for meal prep I recommend making the quinoa a little wetter than normal as it will absorb the liquid as it rests and can seem a bit dry the next day.
- They will keep well in the fridge for up to 3 to 4 days (if your chicken was fresh from that day). I recommend storing in airtight microwave safe containers.
- Reheat servings, uncovered, in the microwave on 50% power until warmed through about 2 1/2 to 3 minutes.
- They can also be eaten cold as all the ingredients are those often included in salads.
- Thin them out with a little water or broth as needed.
More High Protein Bowl Recipes to Make
- Breakfast Bowls
- Chicken Burrito Bowls
- Greek Chicken Bowls
- Korean Beef Bowls
- Sweetgreen Copycat Harvest Bowls
Follow Cooking Classy
Chicken Protein Bowls
Ingredients
Bowls
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.