THAI PEANUT CHICKEN BUDDHA BOWL RECIPE

Prep Time: 20 mins
Cook Time: 15 mins
Servings: 2

Ingredients

-  2 chicken breasts, grilled and sliced
-  1 cup quinoa, cooked
-  1 cup shredded purple cabbage
-  1 carrot, julienned
-  1 cucumber, sliced
-  Fresh coriander leaves

Peanut dressing:

-  3 tbsp peanut butter
-  2 tbsp soy sauce
-  1 tbsp honey
-  1 tsp sesame oil

Method

1. Rinse 1 cup of quinoa under cold water. In a small pot, combine rinsed quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 12–15 minutes or until water is absorbed. Fluff with a fork and set aside to cool slightly.
2. Season chicken breasts with salt, pepper, and a drizzle of olive oil. Grill over medium-high heat for 6–7 minutes per side, or until fully cooked and juices run clear. Allow to rest for 5 minutes, then slice into strips.
3. While the chicken is cooking, shred the purple cabbage, julienne the carrot, and thinly slice the cucumber. Set aside.
4. In a small bowl, whisk together 3 tbsp peanut butter, 2 tbsp soy sauce, 1 tbsp honey, and 1 tsp sesame oil. Add a splash of warm water if needed to reach desired consistency.
5. Divide the cooked quinoa between two bowls. Top each with sliced chicken, shredded cabbage, carrot, and cucumber. Drizzle generously with the peanut dressing and garnish with fresh coriander leaves. Serve immediately and enjoy!