High Protein Asian Power Bowl with Thai Peanut Chicken & Veggies
A colorful, high-protein Thai Peanut Chicken Buddha Bowl packed with marinated chicken, crunchy vegetables, and a creamy homemade peanut sauce. Perfect for lunch, dinner, or meal prep.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
1 lb boneless skinless chicken breast
2 tbsp soy sauce
1 tbsp lime juice
1 tsp sesame oil
1 garlic clove, grated
1 cup quinoa or jasmine rice
2 cups water (for quinoa) or 1½ cups water (for rice)
1 cup shredded red cabbage
1 cup shredded carrots
1 cup cucumber slices
1 cup shelled edamame, cooked
¼ cup chopped peanuts
2 tbsp chopped cilantro
2 tbsp sliced green onions
Peanut Sauce:
⅓ cup peanut butter
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp lime juice
1 tbsp honey or maple syrup
1 tsp sesame oil
1 garlic clove, grated
½ tsp grated ginger
1–3 tbsp warm water, to thin
Instructions
- In a bowl, combine soy sauce, lime juice, sesame oil, and garlic. Add chicken and marinate for 20 minutes.
- Cook quinoa or rice according to package instructions. Set aside.
- In a small bowl, whisk together all peanut sauce ingredients. Thin with warm water to desired consistency.
- Heat a skillet over medium-high heat. Add marinated chicken and cook 4–5 minutes per side or until golden and cooked through.
- Assemble the bowls: layer quinoa or rice, vegetables, and chicken.
- Drizzle with peanut sauce.
- Garnish with chopped peanuts, cilantro, and green onions.
Notes
Store components separately for best meal prep results. Sauce may thicken in the fridge—add water to loosen if needed.