These chicken mango quinoa meal prep bowls are fresh, crunchy, sweet, and packed with flavor from the creamy peanut sauce. Perfect for easy lunches or simple weeknight dinners.
These chicken quinoa bowls are set to become your new favourite meal!
They're just sooooo yummy.
These all-in-one chicken bowls are a total #lifesaver when it comes to a healthy supper or an easy and gluten-free lunch.
I made these when a good friend was over for a visit and we both agreed: filling and delicious!
Ingredients:
- Quinoa
- Gluten-free chicken broth
- 1 shallot
- Spinach
- 2 red peppers
- Mango (frozen chunks or fresh)
- 2 chicken breasts
- Chopped peanuts, cilantro, green onions, lime wedges
See recipe card below for proportions and ingredients.
Ingredients for the homemade peanut sauce:
- Natural peanut butter
- Gluten-free soy sauce
- Rice wine vinegar
- Sesame oil
- Fresh ginger
- Liquid honey
- Lime
- Salt
- Warm water
More Recipes with Quinoa
Hope you love this recipe for chicken quinoa bowls like we do🙋♀️
~April
📖 Recipe
Chicken Mango Quinoa Meal Prep Bowl
These chicken mango quinoa meal prep bowls are fresh, crunchy, sweet, and packed with flavor from the creamy peanut sauce. Perfect for easy lunches or simple weeknight dinners.
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Servings: 2 people
Ingredients
- 1 ¼ cup quinoa
- 2 cups Chicken broth
- 3 cups spinach
- 1 shallot diced
- 2 red peppers
- ½ cup frozen mango thawed
- 2 chicken breasts
- ¾ cup roasted, salted peanuts roughly chopped
- Cilantro, green onions and lime wedges for serving
Instructions
- Cook the quinoa according to package instructions. Mine is heat 2 cups of chicken broth to a boil. Add 1 ¼ cup of quinoa. Reduce heat to low and simmer for 15 min with the lid on. Remove from heat and let sit for 5 min. Fluff with a fork. Set aside.
- Meanwhile, heat a small amount of olive oil in a non-stick pan over medium heat. Add the diced shallot and cook, stirring for 2 minutes. Then add spinach. Cook spinach down until completely wilted and toss in the olive oil and shallot. Remove from pan.
- In the same pan, heat another small amount of olive oil over medium heat. Butterfly the chicken breasts so they're thinner which will help them cook faster. Cook in the pan for about 5 minutes each side or until an inserted meat thermometer reads 165 degrees F. Sprinkle with some salt as they're cooking.
- While the chicken cooks prep the veggies: dice the peppers and chop the green onions. Take mango chunks from the freezer and defrost in the microwave until room temperature.
- Divide the cooked quinoa between 2 bowls. Add divided cooked spinach, diced red pepper and mango chunks. Top with the warm chicken breast.
- Serve with peanut sauce, crushed peanuts, cilantro, green onions and lime wedges.
Notes
Yield: 2 bowls
Make ahead tips:
- Prep the veggies
- Cook the quinoa; store in fridge 1-2 days in advance of making the salad. Follow the instructions on the container of quinoa you have at home or use my proportions and steps for cooking quinoa:
- Use 2 cups of water for every 1 ¼ cup dry quinoa
- Bring to a boil then reduce heat to low
- Cook with the lid on for about 15 minutes
- Remove from heat and fluff with a fork
- This makes approximately 3 cups of cooked quinoa
- You can also make the Easy Peanut Sauce up to 3 days ahead of time. Full recipe for the peanut sauce here.
Nutrition Facts
Chicken Mango Quinoa Meal Prep Bowl
Amount per Serving
Calories
843
% Daily Value*
Fat
22
g
34
%
Saturated Fat
4
g
25
%
Trans Fat
0.03
g
Polyunsaturated Fat
8
g
Monounsaturated Fat
8
g
Cholesterol
149
mg
50
%
Sodium
1261
mg
55
%
Potassium
2232
mg
64
%
Carbohydrates
89
g
30
%
Fiber
14
g
58
%
Sugar
13
g
14
%
Protein
73
g
146
%
Vitamin A
8480
IU
170
%
Vitamin C
184
mg
223
%
Calcium
151
mg
15
%
Iron
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.
Calories
843
Nutrition Facts
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