Peanut Chicken Power Bowl (Printable)

Protein-packed bowl with baked chicken, grains, fresh vegetables, and creamy nutty sauce.

# 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

# Method:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a bowl, toss chicken with olive oil, smoked paprika, garlic powder, cumin, salt, and black pepper until evenly coated.
03 - Arrange chicken on the prepared baking sheet. Bake for 20 to 25 minutes, or until fully cooked with an internal temperature of 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, thinly slice the bell pepper and cucumber, shred the cabbage, slice the spring onions, and arrange all vegetables and greens together.
06 - Whisk together peanut butter, soy sauce, rice vinegar or lime juice, honey, and sriracha if using. Add warm water gradually 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 serve with lime wedges immediately.

# Expert Advice:

01 -
  • Everything cooks at once, so youre not stuck at the stove babysitting multiple pots.
  • The peanut sauce is dangerously good and works on nearly anything you have lying around.
  • You can prep the components ahead and assemble bowls all week without getting bored.
  • It feels indulgent but leaves you energized instead of sluggish.
02 -
  • Resting the chicken after baking is non-negotiable, cutting it too soon turns juicy meat into dry disappointment.
  • Add the water to the peanut sauce slowly, it goes from thick to runny faster than you think.
  • Prep all your vegetables before you start cooking so you are not scrambling while the chicken cools.
03 -
  • Toast the peanuts in a dry skillet for a minute before chopping them, it makes them taste richer and more intense.
  • If your peanut butter is the natural kind that separates, stir it really well before measuring or the sauce will turn out grainy.
  • Use kitchen shears to slice the spring onions and cilantro right over the bowl, it is faster and saves you a cutting board.
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