Peanut Chicken Power Bowl (Print Version)

Protein-packed bowl with spiced chicken, fresh vegetables, and nutty peanut sauce over grains.

# Ingredient List:

→ 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
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

# How to Make:

01 - Preheat oven to 400 degrees Fahrenheit. 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 degrees Fahrenheit. 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 and arrange all vegetables and toppings for assembly.
06 - Whisk peanut butter, soy sauce, rice vinegar or lime juice, honey, sriracha if desired, 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 tastes restaurant-quality but takes less time than scrolling through your phone waiting for food to arrive.
  • The peanut sauce is so good you'll want to drizzle it on everything for the next week.
  • You can prep most of it ahead, making weeknight dinner feel effortless instead of stressful.
  • It's genuinely filling without that heavy, sluggish feeling that comes after eating.
02 -
  • Don't skip rinsing the grains; it removes starch that makes them gluey and prevents the bowl from feeling heavy.
  • The peanut sauce tastes better the next day after flavors have mingled, so make extra and use it on literally everything for the week.
  • Undercooked vegetables in this bowl actually work in your favor—they stay crisp and provide textural contrast that makes each bite interesting.
03 -
  • Make a double batch of peanut sauce and keep it in the fridge for up to a week—it's your shortcut to delicious meals when you're too tired to cook.
  • If your chicken comes out slightly dry, the peanut sauce will rescue it completely; this is one of those rare dishes where a minor cooking mistake won't derail the whole meal.
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