Crockpot Thai Peanut Chicken Quinoa Bowls

January 21, 2015

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

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