Peanut Chicken Protein Bowls Recipe

Introduction

Peanut Chicken Protein Bowls are a flavorful, nutritious meal perfect for busy weeknights. Packed with tender chicken, roasted sweet potatoes, and a creamy peanut dressing, these bowls are satisfying and easy to customize.

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

1. Step 1: Arrange a rack in the center of the oven and preheat to 425°F (220°C). On a large baking sheet, toss the sweet potato cubes and chopped red onion with 1 tablespoon of olive oil. Season with kosher salt and freshly ground black pepper.
2. Step 2: Bake the potatoes and onion until tender, about 20 to 25 minutes.
3. 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, turning occasionally, until golden brown and cooked through, about 8 minutes per side or until an instant-read thermometer reads 165°F (74°C). Transfer chicken to a cutting board and let rest for 10 minutes, then thinly slice.
4. Step 4: In a small bowl, whisk together the finely chopped garlic, lime juice, creamy peanut butter, honey, and soy sauce. Gradually whisk in the toasted sesame oil and remaining 1 tablespoon of olive oil until the dressing is smooth.
5. Step 5: Divide the cooked brown rice among serving bowls. Top each bowl with the roasted potato and onion mixture, sliced chicken, avocado slices, and baby spinach. Sprinkle with chopped cilantro and toasted sesame seeds. Drizzle the peanut dressing over the bowls before serving.

Tips & Variations

• For extra crunch, add chopped peanuts or cashews on top just before serving.
• Swap brown rice for quinoa or cauliflower rice for a different texture or lower-carb option.
• If you prefer a spicier dressing, add a pinch of red pepper flakes or a splash of sriracha to the peanut sauce.
• Use grilled chicken instead of pan-seared for a smoky flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Keep the peanut dressing separate and drizzle just before serving to maintain freshness. Reheat the chicken, sweet potatoes, and rice gently in the microwave or on the stovetop. Add fresh avocado and spinach after reheating to keep them vibrant.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter for the dressing?

Yes, natural peanut butter works well but may require a bit more whisking to blend smoothly. You can also add a splash of warm water to help loosen the dressing if needed.

What can I use instead of soy sauce?

If you want a soy-free option, use coconut aminos or tamari sauce as a substitute. They provide similar umami flavors with less sodium and no gluten.