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High Protein Asian Chicken Pasta is a veggie forward dish made with a yummy peanut dressing. Chopped broccoli, edamame, carrots, bell pepper, and grilled chicken are tossed together with a high protein pasta to give you about 40 grams of protein per serving. Like many of my favorite quick and easy meals, this one comes together in just 30 minutes and can be easily enjoyed as a lunch, dinner, or meal prep throughout the week!
I am in my meal prep era and enjoying so many yummy combinations of high protein, high fiber meals that fuel me and my family! A few of our recent favorites have been my High Protein Chicken Salad with whipped cottage cheese, or my Black Bean Quinoa Salad. This Asian style peanut chicken pasta salad hits all the right marks.
Reasons you will love this recipe!
- It’s absolutely delicious! I say this often, but eating a nutritious meal needs to be enjoyable and packed with flavor. The peanut dressing ichopped fresh cilantro in this recipe really make this a party in your mouth.
- It’s macronutrient friendly by hitting all the right amounts of protein, fiber, carbohydrate and healthy fats. As a nutritionist, I always strive to create recipes with this foundation in mind. The additional vibrant color from the veggies also enhance the antioxidants!
- It’s kid friendly! I have been making a version of this recipe for years that I have nicknamed “peanut butter pasta” and my kids are always thrilled when it’s on the menu.
- It’s customizable. I mentioned that this recipe is kid-friendly. You can easily adapt the veggies to the ones your kids love.
- It’s a fantastic make ahead recipe. While I’ve been meal prepping on the weekend, this recipe is easy to throw together and keep on hand in the fridge. It was packed in my kids’ lunchboxes this week, and also was an easy lunch for me throughout the week.
Ingredients to make Asian Chicken Pasta
Here are the ingredients you need!
- Chicken breast: I baked my chicken breast, let it cool, and then shredded. You can buy store-bought chicken to make this recipe come together faster!
- Pasta: I used Banza chickpea pasta to boost the protein another 10 grams, plus add in additional fiber! You can use a different brand or type.
- Edamame: I love adding beans like edamame here as another protein and fiber powerhouse! Plus, my kids love it.
- Broccoli: Chopped raw broccoli can be easily substituted with another veggie, but I love it in an Asian style salad. If you’re looking for more easy broccoli recipes to keep on hand, I’ve shared a few other simple broccoli recipes you might enjoy.
- Bell pepper and carrots: I love these veggies in this particular salad, but once again, they can easily be substituted! Other options include cucumber and radish.
- Chopped fresh cilantro: optional, but such a nice punch of flavor. Thai basil would also taste great in this recipe!
For the dressing: peanut butter, coconut aminos, fresh ginger, honey, rice vinegar, sesame oil, garlic, and avocado or olive oil.
Just a few simple steps to make this simple pasta!
- Make the chicken. I place my chicken breast in the oven at 350 and bake for 25 minutes. Let it cool, then shred. Alternatively, use a rotisserie chicken or store bought chicken!
- Make the pasta according to box directions while chicken is cooking.
- Dice up the bell pepper, broccoli, carrots, and cilantro.
- Make the dressing by combining ingredients in a food processor and blend until smooth.
- Toss everything together!
Make ahead and Meal prep!
I love this recipe as an easy lunch option throughout the week for everyone in the family. It holds together well for up to 5 days in the fridge. These are my favorite meal prep containers! The pasta can get a little dry, so sometimes it’s nice to make some extra dressing and keep on the side to add more throughout the week. If I meal prep this on a Sunday, my kids can pack in their lunchbox for a few easy and healthy lunches.
High Protein Asian Chicken Pasta
Ingredients
For the Pasta:
- 1 lb Chicken breast*
- 8 oz High protein pasta**
- 1 cup Chopped broccoli
- 1 medium Orange, red, or yellow bell pepper
- 1 cup Shelled edamame
- 2 medium Carrots
- 1/3 cup Chopped fresh cilantro, (optional)
For the Dressing:
- 1/2 cup Peanut butter***
- 1/4 cup GF Tamari Sauce or coconut aminos
- 1/4 cup Rice vinegar
- 2 tbsp Sesame oil
- 1 – 2 tbsp Honey****
- 1 tbsp Avocado oil or olive oil
- 2 tbsp Chopped fresh ginger
- 1 large Clove of garlic, , minced
- 1/4 cup Water
Instructions
- Begin by prepping the chicken. Bake your chicken breast at 350 degrees F for about 25 minutes. Let cool for 10 minutes, then chop or shred. Alternatively, use 3 cups of cooked and shredded chicken.
- While chicken is cooking, make your pasta according to package directions.
- Meanwhile, prep the vegetables by dicing broccoli, carrots, bell pepper, and cilantro.
- Make the dressing by combining all ingredients, except for water, into a food processor or blender. If the dressing is a little thick, slowly add in water to thin it out a bit.
- In a large bowl, toss the pasta with chopped veggies and chicken. Top with the dressing and stir to combine. Garnish with cilantro.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was really good! Large portions. I used seasoned rice vinegar because that’s what I had and added dried chili pepper flakes.