Thai Protein Bowl
Ingredients
- 2 lbs boneless chicken thighs
- 1/4 cup chicken broth
- 1 cup quinoa or rice
- 4 cups broccoli florets
- 1 red bell pepper
- salt
- kale
- cucumbers
- cashews
Thai Peanut Sauce
- 3 tbsp peanut butter
- 3 tbsp honey
- 1 1/2 tbsp olive oil
- 3 tsp water
- 3 tsp rice vinegar
- 3 tsp soy sauce
Instructions
Shredded Chicken
- Trim fat from 2 lbs chicken thighs.
- Place chicken thighs and 1/4 cup chicken broth in slow cooker.
- Cook on low for 3 hours.
- Shred chicken.
- Cook on low for 1 hour.
Cooked Vegetables
- Preheat oven to 375.
- Chop broccoli florets off the stem.
- Slice red bell pepper.
- Place broccoli florets and red bell pepper on a baking sheet lined with parchment paper.
- Spray with cooking spray.
- Sprinkle with salt.
- Bake for 20 minutes.
Thai Peanut Sauce
- Mix 3 tbsp peanut butter, 3 tbsp honey, 1 1/2 tbsp olive oil, 3 tsp water, 3 tsp rice vinegar and 3 tsp soy sauce in a blender.
Protein Bowl
- Prepare quinoa or rice per instructions.
- Serve shredded chicken, quinoa, broccoli, red bell pepper, kale, cucumbers, cashew and sauce together in a bowl.