This Thai Chicken and Quinoa Bowl is a single serving meal that is healthy, gluten free, and packed with protein and so much goodness! This Thai Chicken and Quinoa bowl comes together in less than 20 minutes-perfect for quick and easy lunch or meal prep these bowls for lunch for the entire week!

Makes 1 large bowl

I have been focusing on increasing my daily protein goals and aiming for 25 grams per meal and let me say…it’s made a huge difference! Protein is an important part of a healthy diet-it’s what keeps us satisfied and builds and repairs our muscles!

Now that we know protein is key…then you will definitely want to add this Thai Chicken and Quinoa Bowl to your meal plan! This Thai Chicken and Quinoa Bowl is packed with 34 grams of protein and keeps me full for hours!

What ingredients do I need to make this Thai Chicken and Quinoa Bowl?

• Coleslaw cabbage mix
• Cooked chicken- diced or shredded. I like to use rotisserie chicken without the skin.
• Cooked quinoa – this can be found at any grocery store. Cook according to package.
• Green onion– chopped
• Shelled edamame 
• Cilantro-chopped 
• Celery– diced 
• Peanuts– chopped 
• Lime wedge– for flavor

Dressing Ingredients:

• Creamy peanut butter 
• Honey 
• Olive oil 
• Rice vinegar 
• Low sodium soy sauce 

How do I make this Thai Chicken and Quinoa Bowl?

In a large bowl combine cabbage, chicken, quinoa, onion, edamame, cilantro, and celery.

Garnish with peanuts and a squeeze of lime juice. 

In a small bowl, whisk peanut butter honey, oil, vinegar, and soy sauce.

Whisk until well blended. 

Pour dressing over chicken bowl.

This Thai chicken bowl can be assembled ahead of time and stored in an air tight container in the fridge for up to 5 days. Serve dressing on the side and drizzle when ready to serve.

Ingredients:

• 1 cup coleslaw cabbage mix
• 4 oz. cooked chicken, diced or shredded
• 1/3 cup cooked quinoa 
• 1 green onion, chopped
• 1/4 cup shelled edamame 
• 2 Tbsp cilantro, chopped 
• 1/4 cup celery, diced 
• 1 Tbsp peanuts, chopped 
• 1 lime wedge

Thai Dressing Ingredients:

• 1 tsp creamy peanut butter 
• 1 tsp honey 
• 1 tsp olive oil 
• 1 Tbsp rice vinegar 
• 1 tsp low sodium soy sauce 

Directions:

1. In a large bowl combine cabbage, chicken, quinoa, onion, edamame, cilantro, and celery.
2. In a small bowl, whisk peanut butter honey, oil, vinegar, and soy sauce. Whisk until well blended. 
3. Pour dressing over chicken bowl and garnish with peanuts and a squeeze of lime juice. 
4. This Thai chicken bowl can be assembled ahead of time and stored in an airtight container in the fridge for up to 5 days. Serve dressing on the side and drizzle when ready to serve.

Makes 1 large bowl

7 WW Points® per serving

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. The recipe builder is the most accurate way to create, obtain, and track the Points®

The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

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Yield: 1

Thai Chicken and Quinoa Bowl

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This Thai Chicken and Quinoa Bowl is a single serving meal that is healthy, gluten free, and packed with so much goodness! This Thai Chicken and Quinoa bowl comes together in less than 20 minutes-perfect for quick and easy lunch or meal prep these bowls for lunch for the entire week!

Author: thepounddropper.com

Prep Time 15 minutes

Total Time 15 minutes

Ingredients

• 1 cup coleslaw cabbage mix
• 4 oz. cooked chicken, diced or shredded
• 1/3 cup cooked quinoa 
• 1 green onion, chopped
• 1/4 cup shelled edamame 
• 2 Tbsp cilantro, chopped 
• 1/4 cup celery, diced 
• 1 Tbsp roasted peanuts, chopped 
• 1 lime wedge

Thai Dressing Ingredients:

• 1 tsp creamy peanut butter
• 1 tsp honey
• 1 tsp olive oil
• 1 Tbsp rice vinegar
• 1 tsp low sodium soy sauce

Instructions

1. In a large bowl combine cabbage, chicken, quinoa, onion, edamame, cilantro, and celery.
2. In a small bowl, whisk peanut butter honey, oil, vinegar, and soy sauce. Whisk until well blended. 
3. Pour dressing over chicken bowl and garnish with roasted chopped peanuts and a squeeze of lime juice.
4. This Thai chicken bowl can be assembled ahead of time and stored in an air tight container in the fridge for up to 5 days. Serve dressing on the side and drizzle when ready to serve.

Makes 1 large bowl

7 WW Points® per serving

Notes

Smartpoints: GREEN/BLUE/PURPLE: 7 WW points per serving

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  CLICK FOR WW APP

Nutrition Information:

Yield:

1
Amount Per Serving: Calories: 526Total Fat: 12gCholesterol: 50mgSodium: 423mgCarbohydrates: 35gNet Carbohydrates: 28gFiber: 7gSugar: 7gProtein: 34g