Chicken Quinoa and Edamame Bowls

SERVES

2

DIFFICULTY

Medium

TIME

11 Minutes

This delicious bowl is flavour-packed and high in protein, thanks to grilled sliced chicken breast and fresh edamame. It makes for a healthy and fresh lunch or dinner and is ideal over the summer months.

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SERVINGS

2

450

g

Free-range Chicken Breast

3

tbsp

Rice Vinegar

2

tbsp

Coconut Aminos

1

tsp

Honey

2

tbsp

Olive Oil

2

Cloves

Garlic, Minced

0.5

tsp

Sea Salt

240

g

Green Cabbage

240

g

Purple Cabbage

120

g

Shredded Carrots

120

g

Edamame

240

g

Quinoa, Cooked

1

tbsp

Coriander, Chopped

1

tbsp

Spring Onion, Chopped

4

tbsp

Soy Sauce

1

tbsp

Rice Vinegar

1

tbsp

Chilli Onion Crunch

AMOUNT PER SERVINGS

Calories 630kcals

Fat 12g

Carbs 61g

Fiber 14g

Sugar 3g

Protein 71g

Method

Begin by adding chicken breast, coconut aminos, honey, olive oil, minced garlic and rice vinegar to a sealed bag or container. Store in the fridge for 6+ hours (overnight is best).

Prepare your peanut sauce by mixing soy sauce, rice vinegar and chili onion crunch. Add more water to get a sauce-like consistency. Then set aside.

Cook your marinated chicken on a grill pan or heated cast iron skillet. Make sure there’s no pink!

Prepare quinoa according to the package. While it cooks, you can slice the green cabbage and purple cabbage.

Assemble your bowls with quinoa, cabbage, shredded carrots, edamame and grilled chicken. Top with chopped green onion and coriander.