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Thai Chicken Power Bowl

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Author:

Erin

Published:

September 24, 2013

Updated:

January 25, 2024

This post may contain affiliate links. Please read my disclosure policy for details.

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
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:
  1. Cook quinoa according to package directions.  Set aside.
  2. Grill and shred the chicken breasts.  Set aside.
  3. Toss the red bell pepper, edamame, matchstick carrots, cucumber, green onion, quinoa and chicken in a large bowl.
  4. In a sauce pan, whisk together rice vinegar, soy sauce, PB2 and Splenda over medium heat for 4-5 minutes.
  5. Pour the sauce over the other ingredients and toss.
  6. 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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About Erin

Erin is the author behind Peanut Butter and Fitness. She started this website in 2013 as a way to keep track of her favorite healthier kitchen creations and meal preps. Today, she still loves playing with her food and camera while helping others strike a balance between indulgence and well-being.

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2 responses

  1. Kelsey Schrand
    November 15, 2016

    I love your blog and just got your ebook 🙂 Was just wondering if the nutrition/macros were anywhere for this meal- since you had them posted for most others 🙂 Can’t wait to try it! <3

    Reply
    1. Erin
      November 16, 2016

      Hi Kelsey, thanks for buying my eBook! Hope you like it 🙂 I just updated this recipe with nutrition info – enjoy!

      Reply

WELCOME

Hey, I’m Erin!

I like to describe PBF as a healthy eating blog with a dollop of indulgence. Here you’ll find high protein and veggie-packed meals with a side of cocktails and desserts.

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