How can I make the dish spicier?

Add crushed red pepper, fresh Thai chilies, or sriracha to the sauce. You can also add a spoonful of Thai chili paste (nam prik pao) for a smoky, spicy kick that transforms the flavor profile.

Is this recipe gluten-free?

Yes! As long as your chili sauce and soy sauce alternatives are gluten-free, the entire Thai Chicken and Quinoa Bowl with Roasted Vegetables is naturally gluten-free.

Can I freeze the Thai Chicken and Quinoa Bowl with Roasted Vegetables?

While you can freeze it, it’s better stored in the fridge for 3–4 days. Freezing might change the texture of quinoa and vegetables. Always store the sauce separately for best flavor.

What type of chicken works best in Thai Chicken and Quinoa Bowl with Roasted Vegetables?

Boneless, skinless chicken breast or thigh works best. You can grill, bake, or poach it—just be sure to shred it while warm for optimal texture and sauce absorption.

Thai Chicken and Quinoa Bowl with Roasted Vegetables – The Most Delicious Recipe Ever (2025)

Description

A vibrant and delicious Thai Chicken and Quinoa Bowl with Roasted Vegetables featuring tender shredded chicken, nutrient-rich quinoa, crunchy vegetables, and a creamy Thai-inspired peanut sauce. Perfect for healthy lunches or dinners with customizable options.

Ingredients

Scale

1/2 cup uncooked quinoa, rinsed
1 chicken breast, cooked and shredded
1/3 cup chopped carrots
1/3 cup shelled edamame
1/3 cup chopped green onions
1/4 cup chopped peanuts
1/4 cup freshly chopped cilantro
2 tablespoons sweet chili sauce
1 tablespoon rice vinegar
1 tablespoon canned coconut milk
1/2 tablespoon brown sugar
1 teaspoon creamy peanut butter (melted)
1 garlic clove, minced
Juice of 1/2 lime
1/8 teaspoon ground ginger

Instructions

Rinse quinoa thoroughly and cook according to package instructions using 1 cup of low-sodium chicken or vegetable stock for added flavor.
While the quinoa is cooking, prepare the sauce by whisking together sweet chili sauce, rice vinegar, coconut milk, brown sugar, peanut butter, minced garlic, lime juice, and ground ginger in a small bowl.
Once the quinoa has absorbed all the liquid, remove it from heat and mix in the prepared sauce until well coated.
Add shredded chicken, chopped carrots, edamame, and green onions to the quinoa mixture and stir to combine.
Season with salt and pepper to taste if needed.
Fold in half of the chopped peanuts and cilantro for added freshness and crunch.
Serve in a large bowl, topped with the remaining peanuts and cilantro.
Enjoy on its own or paired with a fresh salad, soup, or sandwich.

Notes

For a vegetarian version, substitute chicken with tofu or tempeh.
Quinoa can be cooked ahead of time and stored for up to 3 days in the refrigerator.
Add extra chili or sriracha for more heat.
Keep sauce separate if meal prepping to maintain freshness.
This dish pairs perfectly with Thai Pumpkin Coconut Soup.

Nutrition

Serving Size: 1 bowl
Calories: 470
Sugar: 7g
Sodium: 380mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 6g
Protein: 36g
Cholesterol: 65mg

Keywords: Thai Chicken and Quinoa Bowl with Roasted Vegetables, Thai quinoa bowl, Asian chicken quinoa bowl, healthy quinoa bowls, peanut sauce chicken bowl