Peanut Chicken Power Bowl (Print)

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

# Components:

→ 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 - ½ teaspoon ground cumin
06 - ½ teaspoon salt
07 - ¼ 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 - ⅓ 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 for heat
21 - 2 to 3 tablespoons warm water to thin as needed

→ 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 internal temperature reaching 165°F. Rest for 5 minutes, then slice.
04 - Rinse rice or quinoa, place in a saucepan with water or broth, bring to a boil, then reduce heat, cover, and simmer until tender (brown rice approximately 25 minutes, quinoa approximately 15 minutes). Fluff with a fork.
05 - Prepare vegetables and arrange all toppings on a cutting board or serving platter.
06 - Whisk peanut butter, soy sauce, rice vinegar or lime juice, honey, sriracha if using, and enough warm water to reach a pourable consistency.
07 - Divide grains among four bowls. Top each with sliced chicken, vegetables, and greens. Drizzle generously with peanut sauce.
08 - Garnish with chopped peanuts, cilantro, and lime wedges. Serve immediately.

# Expert Advice:

01 -
  • It transforms simple ingredients into something that tastes like you ordered takeout from your favorite spot.
  • The peanut sauce is so versatile you will start putting it on everything from noodles to roasted vegetables.
  • You can prep the components ahead and assemble fresh bowls all week without any sogginess or sad leftovers.
  • It is endlessly customizable based on what vegetables are lurking in your crisper drawer.
02 -
  • Do not skip resting the chicken after baking, those five minutes let the juices redistribute so every slice stays tender and moist.
  • If your peanut sauce seizes up or feels too thick, add warm water instead of cold, it will loosen up instantly without breaking the emulsion.
  • Taste your peanut sauce before you drizzle it, every brand of peanut butter and soy sauce is different so you may need a little more sweetness or tang.
03 -
  • Use a meat thermometer to check the chicken, it is the only way to guarantee juicy, perfectly cooked meat every single time.
  • Toast your garnish peanuts in a dry skillet for a minute before chopping, the extra nuttiness takes the whole bowl up a notch.
  • If you love spice, add a pinch of red pepper flakes to the chicken seasoning or swirl extra sriracha into the peanut sauce for a slow burn.
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