Main Dishes

Crockpot Thai Peanut Chicken Quinoa Bowls

28

All the taste of takeout in a healthy, gluten free meal! Let the Crock pot do the work for you!

4
For the Chicken:
1/4 cup low sodium soy sauce
1/4 cup natural peanut butter
2 tablespoons honey
1/2 cup light coconut milk
1 1/4 teaspoons ground ginger
1/2 teaspoon garlic, minced
1 pound chicken breast, trimmed of fat
1 teaspoon cornstarch
For the Bowls:
2 cups water
1 cup quinoa, uncooked
1/2 cup plain greek non fat yogurt
1 tablespoon sriracha chili sauce, plus more for garnish
1 head napa cabbage, roughly chopped (about 4 cups chopped)
1/2 cup fresh cilantro, roughly chopped, plus more for garnish
salt
For Garnish:
toasted peanuts
In a large, microwave safe bowl combine the soy sauce, peanut butter and honey. Microwave for 1 minute, until peanut butter begins to melt. Whisk together until well mixed. Whisk the in coconut milk, ginger...
See the full directions on my site
Nutritions

Calories
492

Sodium
806mg
33% DV

Fat
21g
33% DV

Protein
34g
68% DV

Carbs
51g
17% DV

Fiber
7g
31% DV

We don’t love using my oven when the temperatures start going up, or even when it’s not! We are loving showing you all our Instant Pot and Air Fryer Recipes to make your life just a bit easier! Today I thought it would be fun to do a round up of our top 20 best ...

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