Scaled from about 4 to 12 servings. Chicken breasts: about 900 g total. Water: 710 g. Better Than Bouillon vegetable base: 45 g. Dry quinoa, rinsed: 255 g. Red bell pepper, thinly sliced: 450 g. Carrots, peeled and julienned: 360 g. Green onions, thinly sliced: 90 g. Shredded red cabbage: 420 g. Fresh cilantro, chopped: 45 g. Soy sauce: 360 g. Prepared PBfit: 360 g.
LBy LHYE
Servings
12
900 g Chicken breasts
710 g Water
45 g Better Than Bouillon vegetable base
255 g Dry quinoa, rinsed
450 g Red bell pepper, thinly sliced
360 g Carrots, peeled and julienned
90 g Green onions, thinly sliced
420 g Shredded red cabbage
45 g Fresh cilantro, chopped
360 g Soy sauce
360 g Prepared PBfit
Calories
401 kcal
Protein
26g
Carbs
41g
Fat
15g
Fiber
4g
Sugar
5g
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Cook Quinoa
1. Preheat the oven to 220°C. In a medium saucepan, bring part of the Water to a boil with the Better Than Bouillon vegetable base. Stir in the Dry quinoa, rinsed, reduce to low, cover, and cook until tender and the liquid is absorbed, about 15 minutes. Remove from the heat, rest for 5 minutes, then fluff and spread out to cool.
710 g Water,
45 g Better Than Bouillon vegetable base,
255 g Dry quinoa, rinsed
Cook Chicken
2. Place the Chicken breasts on a sheet pan. Brush or spoon over a little Soy sauce and roast until cooked through and the thickest part reaches 74°C, about 18 to 22 minutes. Rest for 10 minutes, then slice or shred.
900 g Chicken breasts,
360 g Soy sauce
Make Sauce
3. Whisk the Prepared PBfit with the remaining Soy sauce and the remaining Water until smooth and pourable.
710 g Water,
360 g Soy sauce,
360 g Prepared PBfit
Assemble
4. In a very large bowl, combine the cooled quinoa, sliced chicken, Red bell pepper, thinly sliced, Carrots, peeled and julienned, Green onions, thinly sliced, Shredded red cabbage, and Fresh cilantro, chopped.
450 g Red bell pepper, thinly sliced,
360 g Carrots, peeled and julienned,
90 g Green onions, thinly sliced,
420 g Shredded red cabbage,
45 g Fresh cilantro, chopped
5. Pour in about two-thirds of the peanut sauce and toss until evenly coated. Add more sauce as needed. Divide into 12 meal-prep containers and chill before sealing.
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