Chicken Thai Quinoa Bowl
1 Serving of chicken thai quinoa bowl contains 495 Calories. The macronutrient breakdown is 33% carbs, 38% fat, and 30% protein. This is a good source of protein (67% of your Daily Value), fiber (28% of your Daily Value), and potassium (25% of your Daily Value).
- Makes
- 6 Serving
- Prep Time
- 10 minutes
- Cook Time
- 40 minutes
Ingredients
Rice wine vinegar 3 tbsp or 45g
Honey 1 tbsp or 21g
Crushed red pepper flakes 1 tsp or 0.3g
Directions
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chopped chicken and cook for 8-12 minutes, or until cooked through and no longer pink. Set aside.
- In the same skillet, heat the remaining olive oil over medium heat. Add the red onion and sauté for 4-5 minutes, or until softened. Add the minced garlic and cook for 30 seconds, or until fragrant.
- Add the broccoli, red cabbage, and carrots. Stir and cook for 1 minute.
- Add the quinoa, chicken stock, ginger, salt, and pepper. Stir well. Cover and cook for 20 minutes.
- Remove the lid and fluff the quinoa. Add the edamame and chicken. Stir and cook for 1-2 minutes, or until the chicken is heated through.
- To make the peanut sauce: While the quinoa cooks, combine the peanut butter, water, rice vinegar, soy sauce, honey, sesame oil, and ginger in a bowl. Stir well until completely smooth. Set aside.
- To serve: In a bowl, add the quinoa mixture. Top with the peanut sauce, cilantro, and peanuts. Enjoy!
Nutrition Facts
For 1 Serving of chicken thai quinoa bowl (398g)
| Nutrient | Value | %DV |
|---|---|---|
| Calories | 495 | |
| Fats | 21g | 27% |
| Saturated fats | 3g | 16% |
| Trans fats | 0g | |
| Cholesterol | 71mg | 24% |
| Sodium | 764mg | 33% |
| Carbs | 41g | 15% |
| Net carbs | 33g | |
| Fiber | 8g | 28% |
| Sugar | 10g | |
| Protein | 38g | |
| Calcium | 104mg | 10% |
| Iron | 4mg | 52% |
| Potassium | 1188mg | 25% |
| Vitamin D | 0μg | 0% |
| Vitamins and Minerals | ||
| Alpha carotene | 1283μg | |
| Beta carotene | 3376μg | |
| Caffeine | 0mg | |
| Choline | 154mg | 28% |
| Copper | 0.5mg | 53% |
| Fluoride | 2μg | |
| Folate (B9) | 243μg | 61% |
| Lycopene | 6μg | |
| Magnesium | 159mg | 38% |
| Manganese | 2mg | 80% |
| Niacin | 14mg | 88% |
| Pantothenic acid | 2mg | 47% |
| Phosphorus | 529mg | 76% |
| Retinol | 7μg | |
| Riboflavin (B2) | 1mg | 46% |
| Selenium | 28μg | 52% |
| Theobromine | 0mg | |
| Thiamine | 0.4mg | 33% |
| Vitamin A IU | 6723IU | |
| Vitamin A | 342μg | 38% |
| Vitamin B12 | 0.2μg | 8% |
| Vitamin B6 | 1mg | 92% |
| Vitamin C | 52mg | 57% |
| Vitamin D IU | 1IU | |
| Vitamin D2 | 0μg | |
| Vitamin D3 | 0μg | |
| Vitamin E | 4mg | 28% |
| Vitamin K | 65μg | 54% |
| Zinc | 3mg | 27% |
| Sugars | ||
| Sugar | 10g | |
| Sucrose | 3g | |
| Glucose | 2g | |
| Fructose | 3g | |
| Lactose | 0.1g | |
| Maltose | 1g | |
| Galactose | 0.1g | |
| Starch | 16g | |
| Fats | ||
| Saturated fats | 3g | 16% |
| Monounsaturated fats | 9g | |
| Polyunsaturated fats | 5g | |
| Trans fats | 0g | |
| Fatty Acids | ||
| Total omega 3 | 0g | |
| Total omega 6 | 2g | |
| Alpha Linolenic Acid (ALA) | 0g | |
| Docosahexaenoic Acid (DHA) | 0g | |
| Eicosapentaenoic Acid (EPA) | 0g | |
| Docosapentaenoic Acid (DPA) | 0g | |
| Amino Acids | ||
| Alanine | 2g | |
| Arginine | 3g | |
| Aspartic acid | 4g | |
| Cystine | 0.4g | |
| Glutamic acid | 6g | |
| Glycine | 2g | |
| Histidine | 1g | |
| Hydroxyproline | 0g | |
| Isoleucine | 2g | |
| Leucine | 3g | |
| Lysine | 3g | |
| Methionine | 1g | |
| Phenylalanine | 1g | |
| Proline | 1g | |
| Serine | 1g | |
| Threonine | 1g | |
| Tryptophan | 0.4g | |
| Tyrosine | 1g | |
| Valine | 2g | |
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Peanutty Quinoa Bowls http://ohmyveggies.com/recipe-peanutty-quinoa-bowls-two-make-baked-tofu/
