If you want a new dinner to add to your weeknight rotation, you have to try these Chicken Quinoa and Edamame Bowls. I partnered with US Soy to bring you this simple, healthy, soy rich, easy to make meal, perfect for this week’s meal prep! You can switch it up with different grains or even use the ingredients in a wrap. Keep reading to get a little history of soy, the more you know! @U.S.Soy #USSoyPartner
I love finding new meals that I can rotate for meal prep during the week. These Chicken Quinoa Bowls are packed with flavor with an easy marinade for the chicken and a delicious sauce to drizzle on top. The key for making the chicken is to use thin sliced chicken breast and cook them on your grill pan or heated cast iron skillet! It makes the best chicken!
The best part about this meal is how easy it is to meal prep! Cook the chicken, quinoa and cut up the cabbage to easily prepare into bowls when you’re ready to enjoy them. You can easily have a meal together in tenminutes when it’s prepped and ready!
What you need for these Chicken Quinoa and Edamame Bowls:
- Thin sliced chicken breast
- Shredded carrots
- Green cabbage
- Purple cabbage
- Green onion
- Coconut aminos
- Soybean oil
- Rice Vinegar
- Garlic cloves
What you need for sauce:
- Soy Sauce
- Rice Vinegar
- Chili Onion Crunch
How to make these bowls:
- Start by marinading the chicken. Add all of the chicken marinade ingredients into a storage bag or container. Marinade for 6+ hrs or overnight is best!
- Cook quinoa according to package. I like to cook mine in vegetable broth for more flavor.
- Chop up green and purple cabbage.
- Prepare sauce. Set aside.
- Cook chicken on grill pan or heated cast iron skillet until fully cooked through to 165 degrees.
- Assemble bowls by adding cooked quinoa, green and purple cabbage, shredded carrots, edamame and grilled chicken. Top with green onion and cilantro.
- Drizzle with sauce. Add extra to the side!
A Quick History of Soy
Soybeans, the edamame we’re using here, have been around for thousands of years, with origins traced back to Asia, where the soybean has been a rich part of Asian cuisine. While they’ve been used in Asia for thousands of years, they only were first brought to the US in 1765 by farmer Samuel Bowen, when he brought it to Savannah, GA to use the bean for soy sauce. And now the US is the largest grower of soybeans!
How to store your chicken bowls:
It’s best to store your leftover chicken bowls in sealed containers in the fridge. If you’re packing these to take with you, I like these!
If you want to switch these bowls up, try doing this:
- Use a different grain like brown or jasmine rice!
- Add a drizzle of soy sauce on top
- Use a protein like tofu or beef.
What’s the best way to meal prep these?
These are great to meal prep! I recommend cutting up all of the cabbage and storing it, preparing the chicken and making the peanut sauce. Once everything is prepped, then you can easily assemble them!
How did you cook the chicken?
I marinade the chicken for 6+ hours or overnight is best! I’ll cook it on the grill pan until it is fully cooked through to 165 degrees.
Can I use a different sauce?
Yes! You can use any of your favorite sauces.
Save and Pin for later!
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Tell me about your favorite soy dish/food or one you didn’t know contained soy! Then, visit this link – https://bit.ly/3Nr6lDy for more information on soy nutrition and how to organically incorporate soy into your diet.
- 1lb thin sliced chicken breast
- 3 tbsp rice vinegar
- 2 tbsp coconut aminos
- 1 tsp honey
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 tsp sea salt
- 1 cup green cabbage
- 1 cup purple cabbage
- 1/2 cup shredded carrots
- 1/2 cup edamame
- 1 cup quinoa, cooked
- 1 tbsp cilantro
- 1 tbsp green onion
- for the sauce:
- 4 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp chili onion crunch
- Add all ingredients for chicken marinade into a sealed bag or container: chicken breast, coconut aminos, honey, olive oil, sea salt, minced garlic and rice vinegar. Store in the fridge for 6+ hrs or best overnight.
- Prepare peanut sauce by mixing ingredients. You will need to add more water to get to drippy consistency. Set aside.
- Cut up cabbage.
- Prepare chicken on grill pan or heated cast iron skillet. Cook until fully cooked through.
- Prepare quinoa according to package. I like to cook mine in vegetable broth for more flavor.
- Assemble bowls with quinoa, cabbage, shredded carrots, edamame and grilled chicken. Top with green onion and cilantro.
- Drizzle with peanut sauce.
The chicken will make more than 2 servings!
The Peanut Sauce makes enough to have for another meal or other recipes!
until next time...