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

Scale

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