Peanut Chicken Protein Bowls (Printable Version)
# What You'll Need:
→ Vegetables
01 -
1 large sweet potato, peeled and cut into 12 mm 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 to 227 g each)
→ Grains
08 -
4 cups cooked brown rice
→ Sauce and Seasonings
09 -
3 tbsp extra-virgin olive oil, divided
10 -
Kosher salt, to taste
11 -
Freshly ground black pepper, to taste
12 -
1/2 tsp garlic powder
13 -
1/2 tsp ground ginger
14 -
Juice of 1 lime
15 -
2 tbsp creamy peanut butter
16 -
1 tbsp honey
17 -
1 tbsp reduced-sodium soy sauce
18 -
1 tbsp toasted sesame oil
19 -
1 tsp toasted sesame seeds
# Step-by-Step Directions:
01 -
Arrange a rack in the center of the oven and preheat to 220°C. On a large baking sheet, toss the sweet potatoes and red onion with 1 tablespoon of olive oil. Season with kosher salt and freshly ground black pepper.
02 -
Bake the sweet potato and onion mixture for 20 to 25 minutes, or until tender and lightly caramelized.
03 -
Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season chicken breasts with garlic powder, ground ginger, salt, and pepper. Cook chicken, turning occasionally, until golden brown and internal temperature reaches 74°C, approximately 8 minutes per side. Transfer to a cutting board and let rest for 10 minutes, then slice thinly.
04 -
In a small bowl, whisk together the chopped garlic, lime juice, peanut butter, honey, and soy sauce. Gradually whisk in toasted sesame oil and the remaining 1 tablespoon of olive oil until the dressing is smooth and emulsified.
05 -
Divide cooked brown rice 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 with the prepared peanut dressing before serving.
# Helpful Notes:
01 -
The peanut dressing can be prepared in advance and stored in the refrigerator for up to one week for convenience.