Ingredients
Scale
- 2 Chicken breasts
- 1 cup Brown rice or quinoa
- 2 cups Broccoli florets
- 1 cup Carrots, shredded
- 1 Cucumber, sliced
- 1 Red bell pepper, sliced
- 1/2 cup Peanut butter
- 1/4 cup Soy sauce
- 2 tbsp Lime juice
- 1 tbsp Honey or maple syrup
- 2 cloves Garlic, minced
- 1 tsp Ginger, minced
- 1 tbsp Sesame oil
- 2 Green onions, chopped
- Cilantro, for garnish
Instructions
- Cook the brown rice or quinoa according to package instructions.
- In a bowl, mix together peanut butter, soy sauce, lime juice, honey, garlic, ginger, and sesame oil to make the peanut sauce.
- Grill or sauté the chicken breasts until cooked through; slice into strips.
- Steam or stir-fry the broccoli and carrots until tender.
- Assemble the bowls: start with a base of rice or quinoa, add sliced chicken, steamed veggies, and fresh cucumber and red bell pepper.
- Drizzle with peanut sauce and garnish with green onions and cilantro. Serve warm.
Notes
Slice the chicken thin and against the grain for tenderness. Make the peanut sauce ahead and refrigerate for convenience.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling, Steaming, Stir-frying
- Cuisine: Thai
- Diet: Dairy-Free, Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 560mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 65mg