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Overhead photo of a protein bowl.

Chicken Protein Bowls

Servings: 4
Prep30 minutes
Cook15 minutes
Ready in: 30 minutes

Ingredients

Bowls

  • 1 cup dry quinoa*
  • 2 cups chicken bone broth
  • Salt, to taste
  • 2 1/2 cups cooked shredded rotisserie chicken breast
  • 1 1/2 cups finely shredded purple cabbage
  • 1 1/3 cups shelled edamame, warmed
  • 1 cup chopped mango or papaya
  • 2 Tbsp chopped Cilantro, for serving

Peanut Sauce

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.

Notes

*Brown rice is another excellent option here, it will just need more cook time. Adjust broth accordingly to liquid amount listed on package of rice.