Ingredients
Scale
- 1 cup quinoa
- 2 cups chicken broth or water
- 1 pound boneless, skinless chicken breast, diced
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 cup bell peppers, chopped (any color)
- 1 cup broccoli florets
- 1/4 cup fresh cilantro, chopped
Instructions
- Step 1: Rinse the quinoa under cold water and drain. In a medium saucepan, combine the quinoa and chicken broth (or water) and bring to a boil. Reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
- Step 2: While the quinoa is cooking, heat olive oil in a large skillet over medium-high heat. Add the diced chicken breast and cook until browned and cooked through, about 5-7 minutes.
- Step 3: Stir in the soy sauce and mix well with the cooked chicken. Add the chopped bell peppers and broccoli florets to the skillet. Cook for an additional 4-5 minutes, or until the vegetables are tender-crisp.
- Step 4: Once the quinoa is done cooking, fluff it with a fork and divide it into serving bowls. Top each bowl with the chicken and vegetable mixture.
- Step 5: Garnish each bowl with fresh cilantro before serving. Enjoy your Thai Chicken Quinoa Bowls warm!
Notes
- For optimal freshness, store any leftover Thai Chicken Quinoa Bowls in an airtight container in the refrigerator for up to 3 days.
- When reheating, add a splash of water or chicken broth to the bowl to keep the quinoa moist and prevent it from drying out in the microwave.
- Serve your Thai Chicken Quinoa Bowls with lime wedges on the side for an extra zesty kick that enhances the flavors.
- For a flavor boost, marinate the diced chicken in soy sauce for 15-30 minutes before cooking to infuse it with more depth and richness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Trans Fat: 0g
- Protein: 5g