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A colorful Peanut Chicken Buddha Bowl with grilled chicken, quinoa, and fresh vegetables drizzled with peanut sauce.
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Thai Peanut Chicken Buddha Bowl

Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Servings: 4 servings
Calories: 550kcal

Ingredients

  • 1 lb boneless skinless chicken breasts, sliced
  • 1 cup dry quinoa
  • 2 cups wate r
  • 1 cup shredded carrots
  • 1 cup shelled edamame, cooked
  • 1 red bell pepper, thinly sliced
  • 1 cucumber , diced
  • 1/2 cup creamy peanut butter
  • 3 tablespoons soy sauce
  • 2 tablespoons lime juice
  • 1 tablespoon hone y
  • 1 teaspoon fresh ginger, minced
  • 1 clove garlic , minced
  • 2 tablespoons warm water
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons crushed peanuts

Instructions

  • Cook quinoa in 2 cups of water according to package directions and set aside to cool slightly.
  • In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, ginger, garlic, and warm water until the emulsion is smooth.
  • In a skillet over medium-high heat, cook the chicken slices for 6 to 8 minutes or until the internal temperature reaches 165 degrees Fahrenheit.
  • Divide the cooked quinoa equally among four serving bowls.
  • Arrange the cooked chicken, shredded carrots, edamame, sliced bell pepper, and diced cucumber on top of the quinoa.
  • Drizzle the peanut dressing evenly over each bowl.
  • Garnish with chopped cilantro and crushed peanuts prior to serving.