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:

Equipment:

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:

covered percent of daily need