Asian Chicken Quinoa Bowl

You can never have too many main course recipes, so give Asian Chicken Quinoa Bowl a try. This recipe serves 2. One portion of this dish contains around 62g of protein, 26g of fat, and a total of 740 calories. For $4.78 per serving, this recipe covers 52% of your daily requirements of vitamins and minerals. A few people really liked this Asian dish. From preparation to the plate, this recipe takes approximately 40 minutes. If you have cooked quinoa, oil, salt and pepper, and a few other ingredients on hand, you can make it. This recipe is liked by 47 foodies and cooks. It is brought to you by Nutritious Eats. It is a good option if you're following a gluten free and dairy free diet. Overall, this recipe earns a tremendous spoonacular score of 98%. If you like this recipe, you might also like recipes such as Asian Stir-Fry Quinoa Bowl, Asian Quinoa Bowl With Ginger-miso Dressing, and Asian Chicken Quinoa Salad in Quinoa Cups.

Servings: 2

Preparation duration: 20 minutes

Cooking duration: 20 minutes

 

Ingredients:

½ avocado, sliced

1 cup shredded carrots

2 chicken breasts

2 cups cooked quinoa (or desired amount)

1 large clove garlic, minced

1 teaspoon minced garlic

1 tablespoon minced ginger

6 ounces green beans

1 teaspoon honey

1 teaspoon oil for sautéing (olive, sesame, grape seed)

1 tablespoon olive oil

1 tablespoon orange juice

1 teaspoon rice wine vinegar

pinch of salt and pepper

1 cup snow peas

1 tablespoon soy sauce

Equipment:

frying pan

oven

kitchen thermometer

bowl

Cooking instruction summary:

Preheat oven to 375 degrees. Marinade the chicken for 30 minutes if possible. Preheat an oven safe skillet on medium heat. Add 1 teaspoon oil. Add chicken breasts and a a couple tablespoons of the marinade. Cook for 3-4 minutes, flip then place skillet in oven to finish cooking, ~10-15 minutes depending on thickness. Use a thermometer to test for doneness to 165 degrees.Meanwhile, steam green beans for 5 minutes, add the carrots and snow peas, fresh garlic and 1 tablespoon ginger and steam for another 3 minutes. Vegetables should be crisp, but tender. Remove lid, drizzle with olive oil and season with a pinch of salt and pepper. To assemble, place a scoop of quinoa in each bowl. Top with sliced chicken, a heaping portion of vegetables, of an avocado, 1 tablespoon of minced cilantro and 1 tablespoon chopped green onions. Serve with additional soy sauce and Sriracha.

 

Step by step:


1. Preheat oven to 375 degrees. Marinade the chicken for 30 minutes if possible. Preheat an oven safe skillet on medium heat.

2. Add 1 teaspoon oil.

3. Add chicken breasts and a a couple tablespoons of the marinade. Cook for 3-4 minutes, flip then place skillet in oven to finish cooking, ~10-15 minutes depending on thickness. Use a thermometer to test for doneness to 165 degrees.Meanwhile, steam green beans for 5 minutes, add the carrots and snow peas, fresh garlic and 1 tablespoon ginger and steam for another 3 minutes. Vegetables should be crisp, but tender.

4. Remove lid, drizzle with olive oil and season with a pinch of salt and pepper. To assemble, place a scoop of quinoa in each bowl. Top with sliced chicken, a heaping portion of vegetables, of an avocado, 1 tablespoon of minced cilantro and 1 tablespoon chopped green onions.

5. Serve with additional soy sauce and Sriracha.


Nutrition Information:

Quickview
740k Calories
61g Protein
26g Total Fat
65g Carbs
86% Health Score
Limit These
Calories
740k
37%

Fat
26g
40%

  Saturated Fat
3g
25%

Carbohydrates
65g
22%

  Sugar
13g
15%

Cholesterol
144mg
48%

Sodium
853mg
37%

Get Enough Of These
Protein
61g
124%

Vitamin A
11978IU
240%

Vitamin B3
27mg
136%

Vitamin B6
2mg
120%

Selenium
79µg
113%

Manganese
1mg
89%

Phosphorus
881mg
88%

Vitamin C
56mg
69%

Magnesium
239mg
60%

Fiber
14g
57%

Potassium
1944mg
56%

Folate
192µg
48%

Vitamin B5
4mg
47%

Vitamin K
49µg
47%

Vitamin B2
0.68mg
40%

Vitamin B1
0.58mg
39%

Iron
6mg
35%

Copper
0.67mg
34%

Vitamin E
4mg
33%

Zinc
4mg
28%

Calcium
131mg
13%

Vitamin B12
0.45µg
8%

Vitamin D
0.23µg
2%

covered percent of daily need
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Food Trivia

The reason why peppers taste hot is because of a chemical compound called capsaicin, which bonds to your sensory nerves and tricks them into thinking your mouth is actually being burned.

Food Joke

My boss was complaining in our staff meeting the other day that he wasn't getting any respect. Later that morning he went to a local sign shop and bought a small sign that read, "I'm the Boss". He then taped it to his office door. Later that day when he returned from lunch, he found that someone had taped a note to the sign that said. "Your wife called, she wants her sign back!"

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