Description
Indulge in the vibrant flavors of High Protein Thai Peanut Chicken Buddha Bowls, a quick and nutritious meal perfect for busy weeknights. This dish features tender chicken satay, fluffy quinoa, and a delightful assortment of fresh vegetables, all drizzled with a creamy peanut dressing. Whether enjoyed for dinner or prepared in advance for lunch, these colorful bowls are customizable to suit your taste, making them an ideal choice for meal prep. Packed with protein, fiber, and essential vitamins, this recipe will keep you energized and satisfied throughout the day.
Ingredients
Scale
- 1.25 cups quinoa
- 2.25 cups water
- 1 lb chicken (cut into 1-inch strips)
- 1.25 cups peanut dressing
- 3.5 cups kale (massaged with a little olive oil)
- 2 cups bean sprouts
- 1 cup carrot
- 1 cup cucumber (sliced into 1/4-inch half-moons)
- 1 cup red pepper
- 1 cup red cabbage
- 1 lime (for fresh juice)
- 0.33 cup peanuts
- 0.33 cup green onions
- 3 tbsp cilantro (freshly picked leaves)
Instructions
- Rinse 1.25 cups of quinoa under cold water. In a large pot, combine the quinoa with 2.25 cups of water and bring to a boil. Reduce heat and simmer for 15 minutes until fluffy.
- While the quinoa cooks, heat a skillet over medium-high heat with oil. Add 1 lb of chicken strips in a single layer and cook for 5-7 minutes until browned.
- In mixing bowls, layer massaged kale as the base, followed by quinoa and cooked chicken strips. Arrange bean sprouts, carrots, cucumber slices, red pepper, and red cabbage around the top.
- Drizzle with peanut dressing and finish with fresh lime juice.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Boiling, Searing
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 550
- Sugar: 5g
- Sodium: 380mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 10g
- Protein: 40g
- Cholesterol: 85mg