Peanut Chicken Protein Bowls

This peanut chicken protein bowl is a go-to for a balanced, satisfying meal that packs a punch of flavor and nutrition. With roasted sweet potatoes, tender chicken, and a creamy homemade peanut dressing, this bowl is perfect for meal prepping or enjoying fresh any night of the week.

I first made this bowl when I wanted something hearty but healthy to fuel a busy week. Now I rely on it whenever I need a meal that feels both comforting and fresh.

Ingredients

• One large sweet potato: peeled and cut into cubes for natural sweetness and color choose firm potatoes without spots
• One large red onion: finely chopped to lend mild sharpness that roasts beautifully
• Three tablespoons extra-virgin olive oil: divided for roasting and sautéing pick a good quality oil for depth of flavor
• Kosher salt: for seasoning that enhances every ingredient
• Freshly ground black pepper: for a touch of heat and balance
• Two boneless skinless chicken breasts: about six to eight ounces each breasts provide lean protein and cook quickly
• Half teaspoon garlic powder: brings subtle warmth to the chicken
• Half teaspoon ground ginger: adds bright, zesty notes
• One small garlic clove: finely chopped for a fresh pungency
• Juice of one lime: for brightness and acidity in the sauce
• Two tablespoons creamy peanut butter: that makes the dressing rich and nutty choose natural for fewer additives
• One tablespoon honey: adds just the right amount of sweetness
• One tablespoon reduced-sodium soy sauce: offers savory umami without overpowering
• One tablespoon toasted sesame oil: deepens flavor in the dressing with a nutty aroma
• Four cups cooked brown rice: serves as a wholesome grain base
• One avocado: thinly sliced for creaminess and healthy fats
• Two cups baby spinach: for freshness and a nutrient boost
• One tablespoon finely chopped fresh cilantro: for a pop of herbal brightness
• One teaspoon toasted sesame seeds: for garnish and a slight crunch

Step-by-Step Instructions

Sear the Sweet Potatoes and Onion:

Arrange a rack in the center of your oven and preheat to 425 degrees Fahrenheit. Toss the cubed sweet potatoes and finely chopped red onion in one tablespoon of olive oil on a large baking sheet. Season generously with kosher salt and freshly ground black pepper. Spread in a single layer to ensure even roasting. Bake for 20 to 25 minutes or until the potatoes are tender and caramelized on the edges, stirring once halfway through to promote even cooking.

Cook the Chicken:

While the potatoes roast, heat one tablespoon of olive oil in a large skillet over medium-high heat. Pat the chicken breasts dry and season on both sides with garlic powder, ground ginger, salt, and pepper. Place them carefully in the hot skillet and cook for about eight minutes on each side, or until the internal temperature reaches 165 degrees Fahrenheit. The chicken should develop a golden crust. Transfer to a cutting board and let it rest for 10 minutes before thinly slicing to keep it juicy.

Make the Peanut Dressing:

In a small bowl, combine minced garlic, lime juice, creamy peanut butter, honey, and reduced-sodium soy sauce. Whisk the mixture until smooth. Gradually drizzle in the toasted sesame oil and the remaining one tablespoon of olive oil while continuing to whisk so the dressing emulsifies and becomes silky. Taste and adjust seasoning if desired.

Assemble the Bowls:

Divide the cooked brown rice evenly among your serving bowls. Top with the roasted sweet potato and onion mixture, sliced chicken, thinly sliced avocado, and fresh baby spinach. Sprinkle each bowl with finely chopped cilantro and toasted sesame seeds. Drizzle the peanut dressing generously over everything and serve immediately.

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One of my favorite things about this recipe is the creamy peanut dressing. It adds so much flavor with minimal effort and can be used on veggies or salads too. I also love how the sweet potato brings that comforting sweetness against the savory chicken — it reminds me of cozy family dinners where everyone can customize their own bowl to their liking.

Storage Tips

Store leftover components separately to keep textures intact. Refrigerate cooked rice, roasted vegetables, sliced chicken, and dressing in separate containers. The dressing can be refrigerated up to one week. Assemble bowls fresh to prevent sogginess.

Ingredient Substitutions

Chicken thighs work well if you prefer darker meat they tend to be juicier and more flavorful. Swap brown rice for quinoa or cauliflower rice for a lighter, grain-free option. Use almond or cashew butter instead of peanut butter to switch up the flavor profile. Maple syrup can replace honey for a vegan twist.

Serving Suggestions

Serve these bowls with a side of pickled vegetables such as kimchi or pickled ginger to add a tangy contrast. A sprinkle of crushed peanuts or crispy fried onions on top adds great texture. For a bit of spice, drizzle some sriracha or sprinkle red pepper flakes over the finished bowl.

Cultural Context

Grain bowls have become a popular way to combine diverse flavors and textures in one dish. This recipe reflects the fusion of Asian-inspired peanut sauces with wholesome American meal prep philosophy, making it both comforting and health-conscious. Using lime and cilantro adds fresh brightness often found in Southeast Asian cuisines.

Pro Tips

• Toast your sesame seeds in a dry pan before using to enhance their nutty flavor and aroma
• Resting the chicken after cooking allows juices to redistribute, keeping slices moist and tender
• Do not skip whisking in oils slowly when making the dressing for a creamy, stable texture

Commonly Asked Questions

→ What type of chicken works best for this bowl?

Boneless, skinless chicken breasts or thighs both work well. Breasts cook quickly and lean, while thighs add a bit more richness.

→ Can I substitute the sweet potato with another vegetable?

Yes, you can swap sweet potatoes for other root vegetables like butternut squash or regular potatoes. Just adjust roasting time accordingly.

→ How do I make the peanut dressing smooth?

Whisk peanut butter thoroughly with lime juice, honey, soy sauce, and oils until creamy and lump-free for the best texture.

→ What toppings pair well with this bowl?

Try adding kimchi, pickled ginger, chopped cilantro, or toasted sesame seeds to boost flavor and texture variety.

→ Can this bowl be prepared ahead of time?

Yes, cook and roast ingredients in advance, then assemble bowls when ready to eat for convenient meal prep.