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Chicken Protein Bowls with Quinoa, Mango, and Peanut Sauce Recipe

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4.2 from 39 reviews

This Chicken Protein Bowl combines fluffy quinoa cooked in savory chicken bone broth with tender shredded rotisserie chicken, vibrant purple cabbage, warm edamame, and sweet mango. Topped with a creamy, tangy peanut sauce and fresh cilantro, this dish is a nutritious, balanced meal perfect for a quick lunch or dinner in just 30 minutes.

Ingredients

Grains and Broth

  • 1 cup dry quinoa
  • 2 cups chicken bone broth
  • Salt, to taste

Protein and Vegetables

  • 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

  • 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 (optional, or more to taste)
  • 1/4 tsp sesame oil (optional)

Instructions

  1. Rinse and cook quinoa: Place quinoa in a fine mesh strainer and rinse thoroughly under cold water to remove bitterness. Drain well. In a 2-quart non-stick saucepan, combine rinsed quinoa and chicken bone broth. Season with salt to taste. Heat over medium-high heat until it comes to a boil.
  2. Simmer quinoa: Once boiling, reduce heat to medium-low, cover the saucepan, and let the quinoa simmer gently for 15 minutes until all liquid is absorbed. Remove from heat and let it rest covered for 5 minutes. Drain any excess liquid if present. While quinoa cooks, prepare the peanut sauce and other bowl ingredients.
  3. Prepare peanut sauce: In a mixing bowl, whisk together peanut butter, 2 tablespoons of warm water, fresh lime juice, honey, tamari, dried ginger, garlic powder, and if desired, sriracha and sesame oil. Whisk until the sauce is smooth and creamy, adding more water a tablespoon at a time to achieve a pourable consistency. Set aside.
  4. Assemble bowls: Divide the cooked quinoa evenly among four pasta-sized bowls, arranging it in a crescent moon shape on one side. Top each bowl with shredded rotisserie chicken, shredded purple cabbage, warmed shelled edamame, and chopped mango arranged in sections or layers.
  5. Add sauce and garnish: Drizzle the prepared peanut sauce generously over each bowl. Finish by sprinkling chopped cilantro on top for fresh flavor and color. Serve immediately and enjoy a balanced, flavorful meal.

Notes

  • Rinsing quinoa is important to remove natural bitterness and improve flavor.
  • Use warm water to thin the peanut sauce for easier drizzling.
  • Sriracha and sesame oil are optional but add extra depth and spice.
  • Substitute mango with papaya for a different but complementary sweetness.
  • To keep the dish gluten-free, ensure tamari or soy sauce used is gluten-free certified.
  • Leftovers can be chilled and served cold or gently reheated.

Find it online: https://justsosavory.com/chicken-protein-bowls-with-quinoa-mango-and-peanut-sauce-recipe/