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Thai Protein Bowl
Prep Time
30
minutes
mins
Cook Time
4
hours
hrs
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.