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Thai Chicken Thigh Basil-Quinoa Bowl.

Thai Chicken Thigh Basil Quinoa Bowls

These Thai Chicken Thigh Basil Quinoa Bowls offer a tasty combination of superfood protein Quinoa, flavored with Thai herbs and lime topped with quick to prepare, juicy sliced chicken thighs all topped with a drizzle of coconut ginger sauce.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 small bowls or 2 large bowls
Calories 343kcal
Author Toni Dash


Ingredients for Basil-Quinoa:

  • 2 cups prepared Quinoa
  • 1 tablespoon fresh Basil , diced
  • 1 tablespoon fresh Cilantro , diced; plus extra for garnishing the bowls
  • 1 tablespoon fresh Mint leaves , diced
  • ½ teaspoon freshly squeezed Lime Juice
  • Garnish: Lime wedges

Ingredients for the Chicken Thighs:

  • 1 pound boneless , skinless Chicken Thighs
  • 3 tablespoons MELT™Organic
  • 1/2 teaspoon Kosher Salt
  • 1/2 teaspoon freshly ground Black Pepper

Ingredients for the Thai Dressing:

  • 1 tablespoon Pan Drippings from the chicken
  • 2 large Garlic Cloves , diced
  • 1 ½ teaspoons fresh Ginger Root , peeled and diced
  • 1 tablespoon Fish Sauce
  • ½ teaspoon Light Brown Sugar
  • ½ teaspoon Lemongrass powder
  • 1 13.66-ounce can Lite Coconut Milk
  • ½ teaspoon Cornstarch or Arrowroot Starch


Instructions for cooking the Chicken Thighs:

  • Preheat the oven to 200 degrees (will be used to keep the chicken warm).
  • Lightly salt and pepper both sides of each chicken thigh.
  • Melt the MELT Organic in a large skillet over medium heat. Add the chicken thighs and cook at medium heat for 2 ½ minutes uncovered.
  • Flip the thighs and cook for an additional 3 minutes uncovered.
  • Turn off heat, cover the skillet and allow it to sit for 8 minutes. NOTE: the Quinoa can be prepared while the chicken completes cooking.
  • After the chicken is done, wrap it in a piece of foil and place it in the preheated oven to stay warm while the sauce is prepared.

Instructions for preparing the Basil-Quinoa:

  • Place the prepared quinoa in a large mixing bowl. Add the diced basil, cilantro, mint and lime juice. Toss to fully combine.

Instructions for making the Thai Dressing:

  • Once the chicken is fully cooked, drain the pan drippings from the skillet reserving 1 tablespoon.
  • Warm the skillet over medium heat and add the garlic and ginger. Sauté for 2-3 minutes until the mixture becomes fragrant.
  • Add the fish sauce, brown sugar, lemongrass powder and lite coconut milk. Use a heatproof spatula to scrape any browned bits from cooking the chicken incorporating them into the sauce.
  • Remove ½ cup of the sauce. Add the cornstarch and whisk to incorporate without any lumps. Pour back into the skilled and stir to mix together with the rest of the sauce.
  • Allow mixture to come to a low boil, reduce heat to a simmer and cook for 10 minutes. Turn off the heat and allow the sauce to cool to room temperature and thicken slightly.

Preparing the bowls:

  • Place a portion of Basil-Quinoa in a bowl, layer with chicken, a drizzle of dressing, and sprinkle with chopped cilantro leaves and serve with a few lime wedges for a squeeze on top.


Calories: 343kcal | Carbohydrates: 21g | Protein: 29g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 71mg | Sodium: 775mg | Potassium: 596mg | Fiber: 2g | Sugar: 1g | Vitamin A: 80IU | Vitamin C: 0.4mg | Calcium: 24mg | Iron: 2.1mg