Description
A high-protein, Asian-inspired chicken power bowl with quinoa, edamame, and a sesame ginger dressing. Perfect for meal prep and easy lunches.
Ingredients
Scale
- For the bowl:
- 1 lb boneless skinless chicken breasts
- 1/4 cup low-sodium soy sauce (or tamari)
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1 cup dry quinoa
- 2 cups water or low-sodium chicken broth
- 1 cup frozen edamame, thawed
- 2 large carrots, julienned or shredded
- 1 red bell pepper, thinly sliced
- 1 cup shredded red cabbage
- 1/4 cup chopped green onions
- 2 tbsp sesame seeds
- For the dressing:
- 1/4 cup low-sodium soy sauce
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp sesame oil
- 1 tsp grated fresh ginger
- 1 clove garlic, minced
- 1 tbsp mayonnaise (optional for creaminess)
Instructions
- Cook the quinoa: In a medium saucepan, combine quinoa and water/broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until fluffy. Set aside.
- Marinate the chicken: In a bowl, whisk together 1/4 cup soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 1 tsp sesame oil, minced garlic, and grated ginger. Add chicken breasts, turning to coat. Let marinate at least 15 minutes (or up to 2 hours in fridge).
- Cook the chicken: Heat a grill or skillet over medium-high heat. Cook chicken 5-7 minutes per side, until internal temperature reaches 165°F. Let rest 5 minutes, then slice into strips.
- Make the dressing: In a small bowl or jar, whisk together all dressing ingredients.
- Assemble bowls: Divide quinoa among bowls. Top with sliced chicken, edamame, carrots, bell pepper, cabbage, and green onions. Drizzle with dressing and sprinkle with sesame seeds.
- Serve warm or refrigerate for meal prep (up to 4 days).
Notes
For a lower-carb option, replace quinoa with cauliflower rice. To make the dressing vegan, substitute honey with maple syrup and use a vegan mayonnaise.
Nutrition
- Calories: 520
- Sugar: 12g
- Fat: 14g
- Carbohydrates: 48g
- Protein: 42g