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Peanut Chicken Protein Bowls Recipe

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★★★★★

5 from 127 reviews

These Peanut Chicken Protein Bowls combine roasted sweet potatoes and red onions with perfectly seared chicken breasts, all topped with creamy peanut dressing, fresh avocado, and baby spinach. This wholesome and flavorful meal is served over brown rice, creating a balanced and protein-packed bowl that’s perfect for lunch or dinner.

Ingredients

Scale

Vegetables and Produce

  • 1 large sweet potato, peeled, cut into 1/2” cubes
  • 1 large red onion, finely chopped
  • 1 small garlic clove, finely chopped
  • 1 avocado, thinly sliced
  • 2 cups baby spinach
  • 1 tablespoon finely chopped fresh cilantro
  • Juice of 1 lime

Proteins

  • 2 (6- to 8-oz.) boneless, skinless chicken breasts

Pantry Items

  • 3 tablespoons extra-virgin olive oil, divided
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • 2 tablespoons creamy peanut butter
  • 1 tablespoon honey
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon toasted sesame seeds

Grains

  • 4 cups cooked brown rice

Instructions

  1. Preheat Oven and Prepare Vegetables: Arrange a rack in the center of the oven and preheat to 425°F. On a large baking sheet, toss sweet potato cubes and finely chopped red onion with 1 tablespoon of olive oil. Season the vegetables with kosher salt and freshly ground black pepper to taste.
  2. Roast Vegetables: Place the baking sheet in the oven and roast the sweet potatoes and onions until tender and slightly caramelized, about 20 to 25 minutes, stirring once halfway through to ensure even cooking.
  3. Cook Chicken: While the vegetables are roasting, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken breasts with garlic powder, ground ginger, kosher salt, and black pepper on both sides. Cook the chicken breasts, turning occasionally, until they are golden brown and an instant-read thermometer inserted into the thickest part reads 165°F, about 8 minutes per side.
  4. Rest and Slice Chicken: Transfer the cooked chicken to a cutting board and let it rest for 10 minutes. After resting, thinly slice the chicken breasts against the grain for tenderness.
  5. Make Peanut Dressing: In a small bowl, whisk together finely chopped garlic, lime juice, creamy peanut butter, honey, and reduced-sodium soy sauce. Slowly whisk in the toasted sesame oil and the remaining 1 tablespoon of olive oil until the dressing is smooth and emulsified.
  6. Assemble Bowls: Divide the cooked brown rice evenly among serving bowls. Top each bowl with the roasted sweet potato and onion mixture, sliced chicken, thinly sliced avocado, and fresh baby spinach.
  7. Garnish and Serve: Sprinkle each bowl with finely chopped fresh cilantro and toasted sesame seeds. Drizzle the peanut dressing generously over the top just before serving for a rich and flavorful finish.

Notes

  • For a spicier kick, add a pinch of chili flakes to the peanut dressing.
  • This recipe can be meal prepped by storing components separately in airtight containers for up to 3 days.
  • Use gluten-free soy sauce to make this dish gluten-free.
  • Leftover chicken can be swapped with tofu for a vegetarian variation.
  • Ensure chicken reaches an internal temperature of 165°F for safe consumption.

Keywords: peanut chicken bowl, protein bowl recipe, roasted sweet potato, healthy chicken dinner, peanut sauce dressing, brown rice bowl

Find it online: https://kitchenbyclara.com/peanut-chicken-protein-bowls-recipe/