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Protein-Packed Thai Peanut Chicken Buddha Bowl with Quinoa and Roasted Broccoli

Close-up of a Protein Packed Thai Peanut Chicken Bowl featuring grilled chicken, broccoli, shredded carrots, red cabbage, and quinoa drizzled with peanut sauce.
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A high-protein Buddha bowl featuring seasoned chicken, quinoa, roasted vegetables, and a homemade, flavorful Thai peanut sauce. This recipe works well for meal preparation.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
  • 1 cup dry quinoa
  • 2 cups water or low-sodium broth
  • 1 large head of broccoli, cut into florets
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • For the Peanut Sauce:
  • 1/2 cup natural peanut butter (unsweetened)
  • 1/4 cup low-sodium soy sauce or tamari
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon fresh lime juice
  • 1 tablespoon grated fresh ginger
  • 1 clove garlic, minced
  • 1/2 teaspoon sriracha (adjust to taste)
  • 3-5 tablespoons hot water (to thin)
  • For Assembly:
  • 1 cup shredded carrots
  • 1 cup chopped red cabbage
  • 1/2 cup chopped cilantro for garnish

Instructions

  1. Cook the quinoa: Combine quinoa and water/broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Fluff with a fork and set aside.
  2. Roast the broccoli: Preheat your oven to 400°F (200°C). Toss broccoli florets with olive oil, salt, and pepper. Spread on a baking sheet and roast for 15 to 20 minutes until tender and slightly browned.
  3. Prepare the chicken: Season the chicken pieces with salt and pepper. Cook the chicken in a large skillet over medium-high heat until fully cooked through, about 6 to 8 minutes. Set aside.
  4. Make the peanut sauce: In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey/syrup, lime juice, ginger, garlic, and sriracha. Add hot water, one tablespoon at a time, until the sauce reaches a pourable consistency.
  5. Assemble the bowls: Divide the cooked quinoa among four bowls. Arrange the cooked chicken, roasted broccoli, shredded carrots, and red cabbage neatly over the quinoa base.
  6. Serve: Drizzle a generous amount of the peanut sauce over all components in each bowl. Garnish with fresh cilantro.

Notes

  • For meal prep, store the sauce, cooked chicken, quinoa, and vegetables separately in airtight containers. Assemble just before eating to maintain texture.
  • To increase protein further, add 1/2 cup of shelled edamame to the vegetable mix before roasting or serving.
  • If you prefer a vegetarian option, substitute the chicken with 1 block (14 oz) of extra-firm tofu, pressed and cubed, then pan-fried until crispy.

Nutrition

Find it online: https://tastytipster.com/protein-packed-thai-peanut-chicken-buddha-bowl/