Peanut Chicken Protein Bowl (Printer-Friendly Version)
Tender chicken, roasted sweet potato, and creamy peanut dressing atop brown rice and fresh spinach.
# Required Ingredients:
→ Vegetables
01 -
1 large sweet potato, peeled and cut into 1.3 cm cubes
02 -
1 large red onion, finely chopped
03 -
1 small garlic clove, finely chopped
04 -
1 avocado, thinly sliced
05 -
2 cups baby spinach
06 -
1 tbsp finely chopped fresh cilantro
→ Proteins
07 -
2 boneless, skinless chicken breasts (170-227 g each)
→ Grains
08 -
4 cups cooked brown rice
→ Oils & Condiments
09 -
3 tbsp extra-virgin olive oil, divided
10 -
2 tbsp creamy peanut butter
11 -
1 tbsp honey
12 -
1 tbsp reduced-sodium soy sauce
13 -
1 tbsp toasted sesame oil
→ Spices & Seasonings
14 -
½ tsp garlic powder
15 -
½ tsp ground ginger
16 -
Kosher salt, to taste
17 -
Freshly ground black pepper, to taste
→ Citrus
18 -
Juice of 1 lime
→ Seeds
19 -
1 tsp toasted sesame seeds
# Step-by-Step Instructions:
01 -
Preheat oven to 220°C with rack placed in the center. On a large baking sheet, toss sweet potato cubes and chopped red onion with 1 tbsp olive oil. Season with kosher salt and freshly ground black pepper. Roast until tender, approximately 20 to 25 minutes.
02 -
While vegetables roast, heat 1 tbsp olive oil in a large skillet over medium-high heat. Season chicken breasts evenly with garlic powder, ground ginger, kosher salt, and freshly ground black pepper. Sear chicken, turning occasionally, until the internal temperature reaches 74°C, about 8 minutes per side. Transfer to a cutting board and let rest for 10 minutes before slicing thinly.
03 -
In a small bowl, whisk together chopped garlic, lime juice, peanut butter, honey, and reduced-sodium soy sauce. Gradually whisk in toasted sesame oil and remaining 1 tbsp olive oil until smooth and emulsified.
04 -
Divide cooked brown rice evenly among serving bowls. Top with roasted sweet potato and onion mixture, sliced chicken, avocado slices, and baby spinach. Garnish with chopped cilantro and toasted sesame seeds. Drizzle generously with peanut dressing before serving.
# Handy Cooking Tips:
01 -
For meal prepping, roast extra sweet potatoes and store the peanut dressing refrigerated for up to one week.