Chicken Quinoa and Edamame Bowls


  • 1lb thin sliced chicken breast
  • 3 tbsp rice vinegar
  • 2 tbsp coconut aminos
  • 1 tsp honey
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/2 tsp sea salt
  • 1 cup green cabbage
  • 1 cup purple cabbage
  • 1/2 cup shredded carrots
  • 1/2 cup edamame
  • 1 cup quinoa, cooked
  • 1 tbsp cilantro
  • 1 tbsp green onion

for the sauce:

  • 4 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp chili onion crunch


  1. Add all ingredients for chicken marinade into a sealed bag or container: chicken breast, coconut aminos, honey, olive oil, sea salt, minced garlic and rice vinegar. Store in the fridge for 6+ hrs or best overnight.
  2. Prepare peanut sauce by mixing ingredients. You will need to add more water to get to drippy consistency. Set aside.
  3. Cut up cabbage.
  4. Prepare chicken on grill pan or heated cast iron skillet. Cook until fully cooked through.
  5. Prepare quinoa according to package. I like to cook mine in vegetable broth for more flavor.
  6. Assemble bowls with quinoa, cabbage, shredded carrots, edamame and grilled chicken. Top with green onion and cilantro.
  7. Drizzle with peanut sauce.
  8. Enjoy!