Peanut Chicken Power Bowl (Print Version)

Protein-packed bowl with spiced chicken, grains, crisp vegetables, and creamy peanut sauce for a satisfying meal.

# What You'll Need:

→ Chicken

01 - 1.1 lbs boneless, skinless chicken breasts or thighs
02 - 1 tablespoon olive oil
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon garlic powder
05 - 0.5 teaspoon ground cumin
06 - 0.5 teaspoon salt
07 - 0.25 teaspoon black pepper

→ Grains

08 - 1 cup brown rice or quinoa, uncooked
09 - 2 cups water or low-sodium broth

→ Vegetables

10 - 1 large carrot, julienned or grated
11 - 1 red bell pepper, thinly sliced
12 - 1 small cucumber, thinly sliced
13 - 1 cup shredded purple cabbage
14 - 2 spring onions, sliced
15 - 2 cups baby spinach or mixed greens

→ Peanut Sauce

16 - 0.33 cup creamy peanut butter
17 - 2 tablespoons soy sauce or tamari for gluten-free
18 - 1 tablespoon rice vinegar or lime juice
19 - 1 tablespoon honey or maple syrup
20 - 1 teaspoon sriracha or chili sauce, optional
21 - 2 to 3 tablespoons warm water

→ Garnish

22 - 2 tablespoons roasted peanuts, chopped
23 - Fresh cilantro or parsley, chopped
24 - Lime wedges

# Step-by-Step Guide:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a mixing bowl, toss chicken with olive oil, smoked paprika, garlic powder, cumin, salt, and black pepper until evenly coated.
03 - Arrange seasoned chicken on the prepared baking sheet. Bake for 20 to 25 minutes, or until fully cooked with internal temperature reaching 165°F. Rest for 5 minutes, then slice.
04 - Rinse rice or quinoa and place in a saucepan with water or broth. Bring to a boil, then reduce heat, cover, and simmer until tender, approximately 25 minutes for brown rice or 15 minutes for quinoa. Fluff with a fork.
05 - Julienne or grate the carrot, slice the bell pepper and cucumber thinly, shred the purple cabbage, slice the spring onions, and measure out the spinach or mixed greens.
06 - In a mixing bowl, whisk together peanut butter, soy sauce, rice vinegar or lime juice, honey, sriracha if using, and enough warm water to achieve a pourable consistency.
07 - Divide cooked grains among four bowls. Top each with sliced chicken, fresh vegetables, and greens. Drizzle generously with peanut sauce.
08 - Top each bowl with chopped roasted peanuts, fresh cilantro or parsley, and lime wedges. Serve immediately.

# Top Tips:

01 -
  • Everything cooks at once so you are not stuck at the stove babysitting.
  • The peanut sauce does all the heavy lifting, turning simple ingredients into something crave worthy.
  • It reheats beautifully, which means lunch is sorted for days without any sad desk salad vibes.
02 -
  • Do not skip resting the chicken, cutting it too soon turns it dry and all the moisture ends up on the board.
  • Thin your peanut sauce more than you think you need to, it thickens as it sits and you want it to coat not clump.
  • If your veggies sit in the fridge prepped, pat them dry before adding or the bowl gets soggy fast.
03 -
  • Toast the peanuts yourself in a dry skillet for a few minutes, the nutty aroma makes the garnish worth the extra step.
  • If the sauce splits or looks grainy, add a splash more warm water and whisk hard, it will come back together.
  • Taste your soy sauce first, some brands are much saltier than others and you may need less honey to balance.
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