Thai-Inspired Chicken Quinoa Bowls

A flavorful and satisfying bowl featuring tender chicken and a colorful array of vegetables tossed in a savory, slightly spicy Thai-inspired sauce, all served over fluffy quinoa. Perfect for meal prep.

• Prep: 20 min
• Cook: 25 min
• Total: 45 min
• Servings: 4
• Cuisine: Thai
• Difficulty: Easy
• Cost: $4.54/serving

Dietary

• Low-Sugar
• High-Protein
• High-Fiber
• Dairy-Free
• Nut-Free

Tags

• stir-fry
• savory
• tangy
• healthy
• quick
• budget-friendly

Ingredients

• 1 tablespoon olive oil
• 1.25 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
• 0.5 cup quinoa (uncooked)
• 1.5 cup chicken broth (low sodium)
• 1 yellow onion (medium, diced)
• 1 red bell pepper (large, thinly sliced)
• 2 carrots (peeled, thinly sliced)
• 3 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 2 tablespoon red curry paste
• 1 cup light coconut milk (unsweetened)
• 1 tablespoon fish sauce
• 1 lime (juiced)
• 5 ounce fresh spinach
• 0.25 cup fresh cilantro (chopped)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Instructions

1. Rinse the quinoa thoroughly under cold water. In a medium saucepan, combine the rinsed quinoa with 1 cup chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed and quinoa is fluffy. Set aside.
2. While quinoa cooks, heat olive oil in a large skillet or wok over medium-high heat. Add chicken pieces, salt, and black pepper, cooking until browned on all sides, about 5-7 minutes. Remove chicken from the skillet and set aside.
3. Add diced yellow onion, red bell pepper, and carrots to the same skillet. Sauté for 5-7 minutes until vegetables begin to soften. Add minced garlic and grated fresh ginger, cooking for another minute until fragrant.
4. Stir in red curry paste and cook for 1 minute. Pour in the remaining 1/2 cup chicken broth and light coconut milk, scraping up any browned bits from the bottom of the pan. Bring the sauce to a simmer.
5. Return the cooked chicken to the skillet. Stir in fish sauce and lime juice. Add fresh spinach and cook until wilted, about 2-3 minutes.
6. To serve, divide the cooked quinoa among four bowls. Top with the chicken and vegetable mixture. Garnish generously with fresh cilantro.

Notes

This dish reheats beautifully for packed lunches or quick dinners. Store individual servings in airtight containers for up to 3 days.

Nutrition (per serving)

• Calories: 425
• Protein: 40.4 g
• Carbohydrates: 35.6 g
• Fat: 12.2 g
• Fiber: 8 g
• Sodium: 1352 mg
• Saturated Fat: 4.2 g
• Sugar: 8.6 g
• Cholesterol: 100 mg