Peanut Chilli Chicken Lunch Bowl
PREP 10 MIN•COOK 15 MIN
Your new go-to lunch bowl is simple and nourishing. You can mix and match the protein, grains or veggies if you like, but you'll never want to change this delicious sauce!
DF
EF
GF
Number of servings
2
2⁄3 cup (120g) pre-cooked quinoa cooked according to packet directions
150g pre-cooked chicken breast sliced
2⁄3 cup (60g) red cabbage finely shredded (or green cabbage)
1⁄2 avocado (medium) sliced
2 spring onions thinly sliced
4 sprigs of fresh coriander leaves picked
1 tsp black sesame seeds or white (optional)
Dressing
2 tbs lime juice
2 tsp crunchy natural peanut butter (or other nut butter)
2 tsp sweet chilli sauce
2 tsp soy sauce (or tamari if gluten free)
salt & pepper, to taste
Whisk dressing ingredients together and adjust seasonings.
Arrange quinoa, chicken and cabbage in a bowl.
Top with sliced avocado, spring onion, coriander and sesame seeds and serve with dressing.
Energy (kJ)
1385 kJ / 331 cals
Protein
28.7 g
Fat
15.8 g
Sat. Fat
3.3 g
Carbs
15.3 g
Sugar
5.9 g
Fiber
5.4 g
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