Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 1 cup cooked quinoa or brown rice
- 1 cup shredded carrots
- 1 cup sliced cucumbers
- 1 cup shredded red cabbage
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped peanuts (optional)
For the Peanut Sauce:
- 1/4 cup natural peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon honey or maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha (adjust to taste)
- 1/4 cup warm water (to thin the sauce)
Instructions
- Start by marinating the chicken breasts. Rub the chicken with olive oil, paprika, chili powder, salt, and pepper. Let it sit for at least 15 minutes.
- Heat a grill or skillet over medium-high heat. Cook the chicken for 6-8 minutes per side until fully cooked. Rest for a few minutes, then slice into strips.
- In a bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, and sriracha. Add warm water gradually until desired consistency is reached.
- Divide cooked quinoa or brown rice among bowls. Top with sliced chicken, shredded carrots, cucumbers, red cabbage, and cilantro. Drizzle with peanut sauce and sprinkle chopped peanuts. Garnish with lime or sesame seeds if desired.
Notes
- For a smoky flavor, use a grill pan or cook outdoors.
- Feel free to swap vegetables based on availability or preferences.
- Adjust the sriracha in the sauce for a milder or spicier flavor.
- Prepare ingredients ahead for quicker assembly during busy evenings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Healthy Dinner
- Method: Grilled, Assembly
- Cuisine: Asian-Inspired
- Diet: Gluten-Free (with gluten-free soy sauce or coconut aminos)
Nutrition
- Serving Size: 1 bowl
- Calories: 480 kcal Kcal
- Sugar: 8g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 3.5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 36g
- Cholesterol: 75mg