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Asian Chicken and Quinoa Bowls Recipe

Asian Chicken and Quinoa Bowls Recipe

These Asian chicken and quinoa bowls are a healthy, flexible and fast dinner the whole family will love.
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Servings: 2 people


  • 1 Boneless/skinless chicken breast Cooked (see cooking instructions below or use rotisserie chicken)
  • 1 cup Quinoa Cooked (see cooking instructions below, or use premade 90-second quinoa)
  • 1/4 cup Teriyaki sauce
  • 1/2 cup Broccoli Cooked (I roast broccoli with olive oil, salt and a pressed garlic clove -or use microwave steamed broccoli)
  • 2 Tbs Cashews
  • 2 Tbs Sriracha mayo (2 tbs mayo, 1/2 - 1 tsp sriracha)
  • 1/4 cup cilantro chopped, optional


  • 1/2 cup quinoa
  • 1 cups water



  • Rinse quinoa for about 30 seconds.
  • Combine quinoa and water in saucepan and bring to a boil. Decrease heat to low and cook until quinoa has absorbed all of the water.


  • Coat chicken in olive oil, salt, pepper, garlic salt and 1 pressed garlic clove (or a dash of garlic salt). Bake until done. Time will vary depending on size of chicken breast.
    Alternatively, pan fry the chicken breast or cook it in a slow cooker.


  • To assemble bowls -divide quinoa between two bowls, and divide toppings between the bowls-chicken, broccoli, cashews, and sriracha mayo, then drizzle teriyaki sauce and. Enjoy!


For more flavor, you can cook your quinoa in chicken stock or 1 tsp. Better than Bullion instead of water.
The nutrition information presented on this site should be considered an estimate as the calculations will change based on the exact products you use in your own kitchen.    


Serving: 1g | Calories: 491kcal | Carbohydrates: 57g | Protein: 39g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 1534mg | Potassium: 1035mg | Fiber: 6g | Sugar: 7g | Vitamin A: 176IU | Vitamin C: 22mg | Calcium: 61mg | Iron: 5mg