Chicken and Edamame Quinoa Bowls
Ingredients
- 3 (3-oz) pouches boil-in-bag quinoa
- 1 (12-oz) pkg frozen shelled edamame
- 1½ cups shredded carrots
- 2 Tbsp olive oil
- 3 cups shredded rotisserie chicken
- ½ cup mayonnaise
- 3 Tbsp sweet chili sauce
- 2 avocados, chopped
Instructions
- Cook quinoa according to package directions.
- Meanwhile, cook edamame and carrots in hot oil in a large skillet over medium-high heat 4 to 5 minutes or until warm. Stir in chicken; cook 2 minutes or until thoroughly heated.
- Stir together mayonnaise and chili sauce.
- Divide quinoa among 6 bowls. Top with chicken mixture and avocados; drizzle with flavored mayonnaise.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
640
|
640
|
| Fat (g) | 37 | 37 |
| Sat. Fat (g) | 6 | 6 |
| Protein (g) | 35 | 35 |
| Carb (g) | 40 | 40 |
| Fiber (g) | 14 | 14 |
| Sodium (mg) | 455 | 455 |
Budget Friendly Meal Plan
This recipe selected from the eMeals Budget Friendly Meal Plan.
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- Matching Grocery List
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