Chicken Peanut Power Bowls


For the peanut sauce:

3 tablespoons coconut aminos

2 tablespoons freshly squeezed lime juice (from 1 lime)

1 tablespoon rice vinegar

1 tbsp monk fruit sweetner

1/2 teaspoon Asian chili-garlic paste

1/3 cup creamy peanut butter

1 tablespoons toasted sesame oil

For the bowls:

1 cup quinoa, rinsed well

1 3/4 cups water

1 1/2 teaspoons kosher salt, divided

1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes

2 tablespoons olive oil

1/2 teaspoon freshly ground black pepper

2 cups finely shredded purple cabbage

1 cup shredded carrot

1/2 medium English cucumber, thinly sliced

1/4 cup coarsely chopped fresh cilantro leaves and tender stems

2 tbsp sliced fresh mint leaves

1/4 cup unsalted roasted peanuts, coarsely chopped

Lime wedges, for serving

1. Add all the ingredients for the peanut sauce in a mason jar, seal with a lid nice and tight...shake, shake, shake until the sauce is fully combined!

2. Heat quinoa and water in a sauce pan, cover with a lid and let cook for 12-15 minutes, set aside and allow to cool.

3. In a sauté pan heat a tbsp of olive oil on medium heat and add chicken plus a pinch of salt and pepper. Cook for 10-12 minutes stirring constantly until chicken is fully cooked, set aside.

4. While quinoa and chicken cook I like to start chopping and slicing my vegetables:

  • shred carrots

  • slice cucumber

  • chop cilantro and mint

  • chop peanuts

  • slice cabbage

  • Slice limes

5. Assembly time, start with a layer of quinoa, top it with all of your veggies, then nestle in a serving of chicken and sprinkle with cilantro and mint. Strategically place your lime for a perfect photo opp.

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