Here’s a quick and easy dinner…I got the inspiration for this from the ladies over at Busy Girls Eat Clean, they’ve got some great stuff on Instagram. I stole the recipe for their sauce but put the ingredients I wanted into the bowl. I’ve been feeling like I’m dragging a bit lately no matter how much sleep I manage to get 🙁 This bowl is full of nutrition and has a good kick at the end with some Sriracha, so here’s to some energy!
Thai Chicken Power Bowl
Yield: 3 servings • Calories per serving: 310 • Fat: 8 g • Protein: 35 g • Carbs: 25 g • Fiber: 5 g • Sugar: 7 g • Sodium: 676 mg • Cholesterol: 66 mg
Yield: 3 servings • Calories per serving: 310 • Fat: 8 g • Protein: 35 g • Carbs: 25 g • Fiber: 5 g • Sugar: 7 g • Sodium: 676 mg • Cholesterol: 66 mg
Ingredients:
- 1 1/2 pounds thin sliced chicken breast
- 1/4 cup diced red bell pepper
- 1/2 cup edamame
- 1/2 cup matchstick carrots
- 1/4 cup julienned cucumber
- 1/4 cup chopped green onion
- 1/4 cup dry red quinoa, cooked according to package directions
- 2 tbsp seasoned rice vinegar
- 2 tbsp low sodium soy sauce
- 1 tbsp PB2
- 2 packets Truvia
- 1/4 cup crushed peanuts
- 1 tsp Sriracha sauce
Directions:
- Cook quinoa according to package directions. Set aside.
- Grill and shred the chicken breasts. Set aside.
- Toss the red bell pepper, edamame, matchstick carrots, cucumber, green onion, quinoa and chicken in a large bowl.
- In a sauce pan, whisk together rice vinegar, soy sauce, PB2 and Splenda over medium heat for 4-5 minutes.
- Pour the sauce over the other ingredients and toss.
- Top with Sriracha sauce and crushed peanuts.
I usually find edamame in the Asian salad section (with the alfalfa sprouts and tofu) but they were all out of fresh this time, so I just thawed some frozen edamame and stuck it in the microwave for about 45 seconds. As for the cucumber, you could dice it up instead of julienned but I’m a big texture person and I can’t stand big chunks of cucumber! Now, time for my pre-night shift nap…
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