Peanut Chicken Protein Bowls Recipe
Introduction
Peanut Chicken Protein Bowls are a flavorful and nutritious meal perfect for lunch or dinner. Packed with tender chicken, roasted sweet potatoes, and a creamy peanut dressing, these bowls offer a satisfying balance of protein, veggies, and whole grains.
Ingredients
- 1 large sweet potato, peeled, cut into 1/2″ cubes
- 1 large red onion, finely chopped
- 3 tbsp. extra-virgin olive oil, divided
- Kosher salt
- Freshly ground black pepper
- 2 (6- to 8-oz.) boneless, skinless chicken breasts
- 1/2 tsp. garlic powder
- 1/2 tsp. ground ginger
- 1 small garlic clove, finely chopped
- Juice of 1 lime
- 2 tbsp. creamy peanut butter
- 1 tbsp. honey
- 1 tbsp. reduced-sodium soy sauce
- 1 tbsp. toasted sesame oil
- 4 cups cooked brown rice
- 1 avocado, thinly sliced
- 2 cups baby spinach
- 1 tbsp. finely chopped fresh cilantro
- 1 tsp. toasted sesame seeds
Instructions
- Step 1: Arrange a rack in the center of the oven and preheat to 425°F. On a large baking sheet, toss the sweet potato cubes and red onion with 1 tablespoon of olive oil. Season with kosher salt and freshly ground black pepper.
- Step 2: Bake the potatoes and onion until tender and lightly browned, about 20 to 25 minutes.
- Step 3: While the vegetables roast, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken breasts with garlic powder, ground ginger, salt, and pepper. Cook the chicken until golden brown and cooked through, about 8 minutes per side or until an instant-read thermometer reads 165°F. Remove from heat and let rest for 10 minutes before thinly slicing.
- Step 4: In a small bowl, whisk together the finely chopped garlic, lime juice, peanut butter, honey, and soy sauce. Gradually whisk in the toasted sesame oil and the remaining 1 tablespoon of olive oil until the dressing is smooth.
- Step 5: To assemble the bowls, divide the cooked brown rice among serving bowls. Top with the roasted sweet potato and onion mixture, sliced chicken, avocado slices, and baby spinach. Garnish with fresh cilantro and toasted sesame seeds. Drizzle the peanut dressing over each bowl before serving.
Tips & Variations
- For extra crunch, add chopped roasted peanuts or cashews on top just before serving.
- Swap brown rice for quinoa or cauliflower rice to change up the grain base.
- If you prefer a spicier dressing, add a pinch of red pepper flakes or a dash of sriracha to the peanut sauce.
- Use chicken thighs instead of breasts for a juicier option.
- Roast the sweet potatoes and onions ahead of time to save preparation time on busy days.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if possible to prevent the ingredients from becoming soggy. Reheat the chicken and roasted vegetables gently in the microwave or on the stovetop, then reassemble the bowl with fresh spinach and avocado before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use peanut butter alternatives?
Yes, almond butter or cashew butter can be used in place of peanut butter to alter the flavor while keeping a similar creamy texture.
Is this recipe suitable for meal prep?
Absolutely. The components store well separately, making it easy to assemble fresh bowls throughout the week.
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Peanut Chicken Protein Bowls Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
Description
Peanut Chicken Protein Bowls feature tender baked sweet potatoes and perfectly seared chicken breasts topped with a creamy and tangy peanut dressing. Served over wholesome brown rice with fresh spinach, avocado, and a sprinkle of sesame seeds and cilantro, this dish combines rich flavors and nutritious ingredients for a satisfying and balanced meal.
Ingredients
Vegetables
- 1 large sweet potato, peeled, cut into 1/2” cubes
- 1 large red onion, finely chopped
- 1 avocado, thinly sliced
- 2 cups baby spinach
- 1 tablespoon finely chopped fresh cilantro
Protein
- 2 (6- to 8-oz.) boneless, skinless chicken breasts
Grains
- 4 cups cooked brown rice
Oils and Sauces
- 3 tablespoons extra-virgin olive oil, divided
- 1 tablespoon toasted sesame oil
- 1 tablespoon reduced-sodium soy sauce
Condiments and Spices
- Kosher salt
- Freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1 small garlic clove, finely chopped
- Juice of 1 lime
- 2 tablespoons creamy peanut butter
- 1 tablespoon honey
- 1 teaspoon toasted sesame seeds
Instructions
- Preheat and prepare vegetables: Arrange a rack in the center of the oven and preheat to 425°F. On a large baking sheet, toss the sweet potato cubes and chopped red onion with 1 tablespoon of olive oil, then season with kosher salt and freshly ground black pepper to taste.
- Bake the vegetables: Place the baking sheet in the oven and bake the sweet potatoes and onions until tender, about 20 to 25 minutes, stirring halfway through for even roasting.
- Cook the chicken: While the vegetables bake, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken breasts with garlic powder, ground ginger, kosher salt, and black pepper. Cook the chicken for about 8 minutes per side or until golden brown and an instant-read thermometer inserted into the thickest part reaches 165°F. Transfer the chicken to a cutting board and let it rest for 10 minutes before slicing thinly.
- Make the peanut dressing: In a small bowl, whisk together the finely chopped garlic, lime juice, creamy peanut butter, honey, and reduced-sodium soy sauce. Slowly whisk in the toasted sesame oil and the remaining 1 tablespoon of olive oil until the dressing is smooth and emulsified.
- Assemble the bowls: Divide the cooked brown rice evenly among serving bowls. Top each with the roasted sweet potato and onion mixture, sliced chicken, thinly sliced avocado, and fresh baby spinach. Garnish with finely chopped cilantro and toasted sesame seeds. Drizzle the peanut dressing over the assembled bowls just before serving.
Notes
- You can substitute brown rice with quinoa or cauliflower rice for a different texture or dietary preference.
- Adjust the honey amount in the dressing for more or less sweetness based on your taste.
- To make it spicier, add a pinch of red pepper flakes to the peanut dressing.
- Use fresh lime juice rather than bottled for the best flavor.
- The chicken can be grilled instead of pan-seared if preferred, maintaining the same internal temperature for safety.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Protein Bowl
- Method: Baking and Frying
- Cuisine: American
Keywords: Peanut chicken, protein bowl, sweet potato, brown rice, healthy dinner, peanut dressing, avocado, spinach
