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High-protein chicken and quinoa bowl
High-protein chicken and quinoa bowl with chicken breast, quinoa, edamame, cucumber, carrot and a creamy peanut and lime dressing – easy for every day.
Rinse the quinoa thoroughly in a sieve and cook it in lightly salted water until tender. Let it steam dry briefly.
Cut the chicken breast into small cubes. Fry them in a frying pan with olive oil until golden brown and cooked through.
Cook the edamame briefly in hot water if they aren't pre-cooked. Peel the carrot and cut it into small pieces or thin strips along with the cucumber.
Stir the peanut butter with the lime juice and soy sauce into a creamy dressing. Add a little water if needed to thin it out.
Spread the quinoa on a plate or divide it between bowls. Top with the chicken, edamame, carrot and cucumber and spoon the dressing over the top.
Serve the bowl as soon as it's put together, while it's fresh. A little extra lime juice on top works well if you like.
Good to know
A bowl like this is just right when you want to keep it simple and still eat really well. It's fresh and hearty and comes together without much effort.
Swaps
Chicken breast → turkey breast (similar protein content). Quinoa → buckwheat (provides fibre and minerals). Peanut butter → almond butter (provides vitamin E; contains tree nuts). Soy sauce → tamari (gluten-free alternative with a similar flavour).
Allergens
Contains peanuts, soya and gluten (soy sauce; tamari is gluten-free). Good for children as long as the chicken is cooked right through; in pregnancy it's also fine with good kitchen hygiene and the meat cooked right through.
