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This peanut chicken protein bowl is a perfect blend of savory and fresh flavors that works wonderfully for dinner or meal prep. The combination of roasted sweet potatoes, tender chicken, vibrant spinach, and creamy avocado all tied together with a luscious homemade peanut dressing makes this a go-to recipe when you want something both satisfying and nutritious. It’s simple enough for weekday cooking but special enough to feel like a treat.
I first made these bowls when looking for a protein-packed meal prep option and was amazed at how well the peanut dressing elevated everything. Now it’s a staple I keep coming back to because it stays delicious all week in the fridge.
Ingredients
- Large sweet potato: peeled and cubed for natural sweetness and vibrant color
- Red onion: finely chopped to add a mild sharpness that softens when roasted
- Extra-virgin olive oil: used in roasting and cooking to build flavor and aid in crisping
- Kosher salt and freshly ground black pepper: for basic but essential seasoning
- Boneless skinless chicken breasts: seasoned with garlic powder and ground ginger for warm aromatic notes and juicy meat
- Small garlic clove: finely chopped to enhance the peanut dressing’s depth
- Juice of one lime: adding bright acidity to balance the richness
- Creamy peanut butter: as the base of the sauce for that classic nutty flavor
- Honey: for gentle sweetness in the dressing
- Reduced-sodium soy sauce: to add savory umami without overpowering
- Toasted sesame oil: to give a subtle toasty richness
- Cooked brown rice: for a wholesome, fiber-rich base
- Avocado: thinly sliced to provide creaminess and healthy fats
- Baby spinach: to add a fresh green element and nutrients
- Fresh cilantro: finely chopped for a pop of fresh herbal brightness
- Toasted sesame seeds: to garnish and add crunch
Step-by-Step Instructions
- Savor the Oven Roasting:
- Preheat the oven to 425 degrees Fahrenheit and place the rack in the center for even heat. Toss the sweet potato cubes and chopped red onion with 1 tablespoon of olive oil on a large baking sheet. Season with kosher salt and freshly ground black pepper. Roasting these vegetables brings out their natural sweetness and softens the onion until caramelized. Bake them for about 20 to 25 minutes until the potatoes are tender when pierced with a fork.
- Cook the Chicken to Juicy Perfection:
- While the vegetables roast, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken breasts on both sides with garlic powder, ground ginger, salt, and pepper. Place the chicken in the hot oil and cook, turning every few minutes, until the outside is golden brown and an instant-read thermometer reads 165 degrees Fahrenheit in the thickest part, about 8 minutes per side. Transfer the chicken to a cutting board and let it rest for 10 minutes before slicing. Resting helps retain the juices for moist slices.
- Whisk Together the Peanut Dressing:
- In a small bowl, combine the finely chopped garlic, lime juice, creamy peanut butter, honey, and reduced-sodium soy sauce. Whisk these together until smooth. Then whisk in the toasted sesame oil and the leftover tablespoon of olive oil to finish the dressing with a silky texture and rich layers of flavor.
- Assemble Your Protein Bowls:
- Divide the cooked brown rice evenly among your bowls as the hearty base. Top with the roasted sweet potato and onion mixture for contrast. Add the sliced chicken for protein, then scatter baby spinach leaves and thin avocado slices for freshness and creaminess. Finally, sprinkle with chopped fresh cilantro and toasted sesame seeds. Drizzle the entire bowl generously with the homemade peanut dressing that brings everything together.
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The peanut dressing is my favorite part—nutty, tangy, sweet, and umami all at once. I remember the first time I made this for a family gathering, and everyone was scrambling for seconds. It’s that kind of dish that feels both comforting and a little exciting every time.
Storage Tips
Keep any leftovers in airtight containers in the fridge for up to four days. Store dressing separately to avoid sogginess and drizzle just before serving. Reheat chicken and sweet potatoes gently in the microwave or in a skillet to avoid drying out the chicken.
Ingredient Substitutions
Chicken thighs work beautifully for a juicier option and stronger flavor. Swap brown rice for quinoa or cauliflower rice if you want a lower-carb bowl. Use natural almond butter instead of peanut butter for a different nutty twist. Maple syrup can replace honey for a vegan touch.
Serving Suggestions
Serve with a wedge of lime to add extra brightness at the table. Add crunchy toppings such as toasted peanuts, sliced scallions, or a sprinkle of chili flakes if you like a bit of heat. This bowl pairs well with a light cucumber salad or quick pickled vegetables.
Pro Tips
I learned the hard way, do not skip resting the chicken after cooking to keep it juicy rather than dry. Toast your sesame seeds in a dry pan until golden just before assembling for the best aroma and crunch. Make a big batch of the peanut dressing. It keeps well and is perfect for salads, noodles, or just dipping veggies.
Common Recipe Questions
- → What cut of chicken works best?
Boneless, skinless chicken breasts or thighs work well to provide tender, juicy protein that cooks evenly and pairs perfectly with the bold peanut dressing.
- → Can I substitute sweet potato?
Yes, regular potatoes or other root vegetables like butternut squash roast nicely and add similar texture and sweetness to the bowl.
- → How do I make the peanut dressing?
Whisk together peanut butter, honey, lime juice, soy sauce, sesame oil, and a touch of garlic for a creamy, flavorful dressing that complements the bowl's ingredients.
- → Can this bowl be prepared ahead?
Absolutely. Roasting the vegetables and cooking the chicken in advance makes assembling this bowl quick and convenient throughout the week.
- → What toppings enhance the bowl?
Fresh avocado, chopped cilantro, and toasted sesame seeds add freshness, crunch, and depth of flavor to complete the dish.
- → Is there a vegetarian alternative?
Substituting chickpeas for chicken offers a plant-based protein option while maintaining the bowl's hearty texture and savory taste.