Sesame Chicken + Quinoa Bowl

 

This recipe is so simple and packs a punch of flavor! If you like Asian-inspired dishes, you will love this one. The sesame oil turns this dish from a boring stir-fry to a flavorful and vibrant meal. Not to mention it’s super healthy!

sesame chicken bowl

The sauce makes this dish, so don’t skip it! The balance between the savory tahini, acidic lemon and sesame oil are a match made in heaven. You may even find you need to double the sauce recipe to have enough for leftovers; it’s that good.

sesame tahini sauce

To make my life a little easier during the week, I like to pre-chop my cabbage, bok choy and bell pepper, then put them in the fridge until I’m ready to make dinner later in the week. This cuts down on the prep time and helps to get dinner on the table in a snap. You could also make the sauce ahead of time and keep it in the fridge for up to one week. Just be sure to stir it well before serving, as some of the ingredients may have naturally separated.

cabbage2

This meal is also very versatile. You can swap the quinoa for brown rice or another whole grain, or omit it all together for paleo. You can also change up the veggies. I’ve made it before with red cabbage, celery, carrots and kale and it turned out great. Really any combination of your favorite veggies is possible.

The recipe makes about 4 servings which is perfect for a family of 4, or if you’re cooking for 2, the lunch leftovers are fantastic! Check out the recipe + directions below.

sesame chicken bowl close up

 Sesame Chicken + Quinoa Bowl

Servings: 4

Ingredients [chicken + veggies]

  • 2 raw chicken breasts or 4-5 chicken thighs, chopped into bite-size pieces
  • 1 Tbsp coconut oil
  • 1 small head red cabbage, sliced thinly
  • 1 red bell pepper, chopped
  • 1 small bunch bok choy, sliced [about 5 stalks]
  • 2 Tbsp sesame seeds
  • 1 tsp red pepper flakes
  • 1 tsp sea salt
  • ½ tsp black pepper
  • 1 tsp sesame oil
  • 1 cup dry quinoa
  • 2 cups water

 Ingredients [sauce]

  • 3 Tbsp coconut aminos or tamari [gluten-free soy sauce]
  • 1 Tbsp tahini [almond butter works well too]
  • 2 tsp sesame oil
  • Juice of 1 lemon
  • 1/2 tsp red pepper flakes [optional]

Sauce Directions: whisk all ingredients together until well combined. Can add a little water to thin sauce out if needed.

Directions

Add 2 cups water, 1 tsp sesame oil and 1 cup dry quinoa to pot and bring to a boil. Cover + simmer for 15 minutes or until liquid has absorbed. Meanwhile, heat coconut oil in large pan on medium heat. Add chicken, sesame seeds and red pepper flakes. Cook for 5-8 minutes until chicken is slightly browned and cooked through. Remove chicken and set aside. In the same pan, add a little more oil if needed, then add cabbage, bell pepper, bok choy, sea salt and black pepper. Cook, stirring occasionally, for 10-12 minutes until veggies are tender or to desired doneness. Add cooked chicken back to veggie mixture and cook for a couple more minutes until all ingredients are combined and reheated. To assemble, place ½ cup cooked quinoa in the bottom of a bowl, add veggie and chicken mixture then drizzle with desired amount of sauce [don’t be shy with the sauce]. Mix together and dinner is served. Enjoy!

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sesame chicken bowl2

Sesame Chicken + Quinoa Bowl
 
Author:
Serves: 4
Ingredients
  • Ingredients [chicken + veggies]
  • 2 raw chicken breasts or 4-5 chicken thighs, chopped into bite-size pieces
  • 1 Tbsp coconut oil
  • 1 small head red cabbage, sliced thinly
  • 1 red bell pepper, chopped
  • 1 small bunch bok choy, sliced [about 5 stalks]
  • 2 Tbsp sesame seeds
  • 1 tsp red pepper flakes
  • 1 tsp sea salt
  • ½ tsp black pepper
  • 1 tsp sesame oil
  • 1 cup dry quinoa
  • 2 cups water
  • Ingredients [sauce]:
  • 3 Tbsp coconut aminos or tamari [gluten-free soy sauce]
  • 1 Tbsp tahini [almond butter works well too]
  • 2 tsp sesame oil
  • Juice of 1 lemon
  • ½ tsp red pepper flakes [optional]
Instructions
  1. Add 2 cups water, 1 tsp sesame oil and 1 cup dry quinoa to pot and bring to a boil. Cover + simmer for 15 minutes or until liquid has absorbed.
  2. Meanwhile, heat coconut oil in large pan on medium heat. Add chicken, sesame seeds and red pepper flakes. Cook for 5-8 minutes until chicken is slightly browned and cooked through. Remove chicken and set aside. In the same pan, add a little more oil if needed, then add cabbage, bell pepper, bok choy, sea salt and black pepper. Cook, stirring occasionally, for 10-12 minutes until veggies are tender or to desired doneness. Add cooked chicken back to veggie mixture and cook for a couple more minutes until all ingredients are combined and reheated.
  3. Sauce Directions: whisk all ingredients together until well combined. Can add a little water to thin sauce out if needed.
  4. To assemble, place ½ cup cooked quinoa in the bottom of a bowl, add veggie and chicken mixture then drizzle with desired amount of sauce [don’t be shy with the sauce]. Mix together and dinner is served. Enjoy!

 

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Angela Freed

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