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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