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Quinoa Chicken Power Bowl

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Course: Main Course, Montana Kitchen
Cuisine: American
Keyword: Power Bowl
Total Time: 1 hour
Author: Meggen

Ingredients

For the Marinade:

  • ½ cup seasoned rice wine vinegar
  • ¼ cup low sodium soy sauce
  • 2 TBSP sweet chili sauce
  • 1 TBPS honey
  • ¼ cup sesame oil
  • 1 unit garlic clove chopped fine
  • 1 tsp lime zest
  • ¼ cup lime juice
  • 2 TBSP fresh ginger grated

For the Bowl:

  • 2 unit boneless skinless chicken breasts cut in half lengthwise
  • 1 cup red quinoa
  • 2 cups purple cabbage-sliced into ribbons and set in 1/2 cup of rice wine vinegar for 30 minutes.
  • 1 unit red bell pepper sliced
  • 1 cup edamame thawed
  • 1- 8 oz package of SOBA noodles cooked according to directions
  • ¼ cup roasted cashews optional

For the Peanut Sauce:

  • ½ cup smooth peanut butter
  • ¼ cup low sodium soy sauce
  • 2 TBSP rice wine vinegar
  • 2 tsp fresh ginger grated
  • 1 tsp sesame oil
  • 3 tsp honey

Instructions

  • Pre heat oven to 375. Place sliced chicken, in a large oven proof baking dish. Combine marinade- (rice wine vinegar through ginger) in a bowl. Pour over chicken. Cover and chill in fridge for 30 minutes. Remove. Place in oven and bake for 30 minutes until golden browned and tender. Let rest for 15 minutes then slice on the diagonal.
  • Measure and reserve marinade.
  • In a small saucepan, pour reserved marinade into the pan. Add in an addtional amount of water per directions of your quinoa instructions. Example- If directions call for 2 cups of water and you have 3/4 cup of marinade, add in 1 1/4 cup of water to the pan with the marinade.
  • Continue to cook quinoa per instructions until fluffy. Cover and keep warm. Set aside.
  • While chicken is baking and quinoa is cooking, make peanut sauce. Whisk peanut butter through honey in a small bowl. Set aside.
  • To assemble: In individual serving bowls, place a helping of the cooked quinoa. Top with chicken. Drain cabbage and add it, red peppers and edamame in a fanned out design. Nestle a small serving of soba noodles in with the veggies. Drizzle with peanut sauce. Top with toasted cashews if desired.
  • You can quickly cook up the veggies in the same pot after you’ve boiled the noodles with a touch of sesame oil if you do not want them raw.