Ingredients

For the Chicken

• 1.7 lbs / 770 g boneless skinless chicken thighs, cut into bite-sized pieces

• 2 tbsp / 30 ml vegetable oil

• 1 tsp onion powder

• 1 tsp garlic powder

• 1 tsp smoked paprika

• Salt and black pepper to taste

For the Quinoa

• 2 cups / 346 g quinoa, rinsed

• 4 cups / 946 ml chicken broth

• 2½ tbsp / 37 ml low-sodium soy sauce

For the Broccoli

• 1.54 lbs / 700 g broccoli florets

• 2 tbsp / 30 ml olive oil

• ¼ tsp salt

• 1 tsp black pepper

• 1 tsp red pepper flakes

• 2 tsp no-salt seasoning

For the Edamame

• 1 package / 340 g frozen shelled edamame

• Salted water, for boiling

For the Bowl

• 1.5 cups / 165 g shredded carrots

• 1.5 cups / 135 g purple cabbage, thinly sliced

• 3 tbsp green onions, sliced

• 2 tbsp toasted sesame seeds

For the Sesame Ginger Dressing

• ¼ cup / 60 ml low-sodium soy sauce

• 2 tbsp / 30 ml hot toasted sesame oil

• 3 tbsp / 45 ml rice vinegar

• 1 tbsp fresh ginger, finely grated

• 2 cloves garlic, minced

• 2 tbsp agave

Method

1. Cook the Quinoa: Combine the rinsed quinoa, chicken broth, and soy sauce in a medium pot. Bring to a boil, then cover, reduce to low, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes before fluffing with a fork.

2. Cook the Broccoli: Toss the broccoli florets with olive oil, salt, black pepper, red pepper flakes, and no-salt seasoning. Air fry at 390°F / 200°C for 10 minutes.

3. Cook the Edamame: Boil the frozen edamame in salted water according to package instructions. Drain and set aside.

4. Make the Dressing: Whisk together all dressing ingredients until fully combined and set aside.

5. Cook the Chicken: Heat the vegetable oil in a large skillet over medium-high heat. Season the chicken with onion powder, garlic powder, smoked paprika, salt, and pepper. Sear for 6–8 minutes, tossing occasionally, until fully cooked through and browned.

6. Assemble: Divide the quinoa, broccoli, and chicken equally into bowls. Add the edamame, shredded carrots, and purple cabbage. Top with green onions, sesame seeds, and dressing right before serving.

Additional Notes

Quinoa: Cook it in broth — I used chicken broth with soy sauce and honestly could have eaten the whole pot on its own. Don't use water, broth makes a significant difference in flavor.

Sesame Oil: I used hot toasted sesame oil because I had it on hand and I like spicy things. This is actually one of the rare times I wish I hadn't — it would have been better with regular toasted sesame oil. Use whichever you prefer, but keep that in mind.

Sesame Seeds: Toast your sesame seeds before adding them — it makes a difference.