Peanut Chicken Protein Bowls Recipe

Introduction

This Peanut Chicken Protein Bowl is a flavorful and hearty meal packed with nutritious ingredients. Roasted sweet potatoes, tender chicken, and a creamy peanut dressing come together for a satisfying bowl perfect for lunch or dinner.

Ingredients

• 1 large sweet potato, peeled, cut into 1/2″ cubes
• 1 large red onion, finely chopped
• 3 tbsp. extra-virgin olive oil, divided
• Kosher salt
• Freshly ground black pepper
• 2 (6- to 8-oz.) boneless, skinless chicken breasts
• 1/2 tsp. garlic powder
• 1/2 tsp. ground ginger
• 1 small garlic clove, finely chopped
• 1 lime, juiced
• 2 tbsp. creamy peanut butter
• 1 tbsp. honey
• 1 tbsp. reduced-sodium soy sauce
• 1 tbsp. toasted sesame oil
• 4 cups cooked brown rice
• 1 avocado, thinly sliced
• 2 cups baby spinach
• 1 tbsp. finely chopped fresh cilantro
• 1 tsp. toasted sesame seeds

Instructions

1. Step 1: Preheat the oven to 425°F and arrange a rack in the center. On a large baking sheet, toss the sweet potato cubes and chopped red onion with 1 tablespoon of olive oil. Season with salt and freshly ground black pepper.
2. Step 2: Bake the potato and onion mixture for 20 to 25 minutes, or until the sweet potatoes are tender and slightly caramelized.
3. Step 3: While the potatoes bake, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken breasts with garlic powder, ground ginger, salt, and pepper.
4. Step 4: Cook the chicken in the skillet, turning occasionally, until golden and cooked through, about 8 minutes per side or until the internal temperature reaches 165°F. Transfer to a cutting board and let rest for 10 minutes before slicing thinly.
5. Step 5: In a small bowl, whisk together the finely chopped garlic, lime juice, peanut butter, honey, and soy sauce. Gradually whisk in the toasted sesame oil and the remaining tablespoon of olive oil until the dressing is smooth and creamy.
6. Step 6: To assemble, divide the cooked brown rice among serving bowls. Top each with the roasted sweet potato and onion mixture, sliced chicken, avocado slices, and baby spinach.
7. Step 7: Garnish with chopped fresh cilantro and toasted sesame seeds. Drizzle the peanut dressing over each bowl just before serving.

Tips & Variations

• For extra crunch, add chopped roasted peanuts or cashews on top.
• Swap brown rice for quinoa or cauliflower rice for a different base.
• Use natural peanut butter to reduce added sugars in the dressing.
• Make the bowls vegetarian by replacing chicken with grilled tofu or chickpeas.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if possible to prevent sogginess. Reheat the chicken, rice, and sweet potatoes gently in the microwave or on the stove, then add fresh spinach, avocado slices, and drizzle with dressing before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts instead of peanut butter?

Yes, almond butter or cashew butter can be used as alternatives; they will offer a slightly different flavor but still provide a creamy texture.

Is it possible to make this recipe gluten-free?

Absolutely. Use tamari or a gluten-free soy sauce substitute to keep the dish gluten-free while maintaining the delicious flavor of the dressing.

Peanut Chicken Protein Bowls Recipe

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★★★★★

4.6 from 142 reviews

• Author: lilan
• Total Time: 55 minutes
• Yield: 4 servings 1x

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Description

These Peanut Chicken Protein Bowls are a nutritious, flavorful meal featuring tender roasted sweet potatoes, sautéed chicken breast seasoned with garlic and ginger, and a creamy, tangy peanut dressing. Served over brown rice with fresh avocado, baby spinach, cilantro, and toasted sesame seeds, this dish combines wholesome ingredients for a balanced, protein-packed bowl perfect for lunch or dinner.

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Ingredients

Scale 1x2x3x

Vegetables

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

Protein

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

Grains

• 4 cups cooked brown rice

Pantry & Oils

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

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Instructions

1. Preheat and Roast Vegetables: Arrange a rack in the center of the oven and preheat to 425°F. On a large baking sheet, toss the cubed sweet potatoes and chopped red onion with 1 tablespoon of olive oil. Season generously with kosher salt and freshly ground black pepper. Spread evenly and place in the oven to roast until the potatoes are tender, about 20 to 25 minutes.
2. Cook the Chicken: While the vegetables roast, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken breasts on both sides with garlic powder, ground ginger, salt, and pepper. Place the chicken in the skillet and cook, turning occasionally, until golden brown and the internal temperature reaches 165°F, approximately 8 minutes per side. Transfer the cooked chicken to a cutting board and let it rest for 10 minutes before slicing thinly.
3. Prepare the Peanut Dressing: In a small bowl, whisk together the finely chopped garlic, lime juice, creamy peanut butter, honey, and reduced-sodium soy sauce until smooth. Slowly whisk in the toasted sesame oil and the remaining 1 tablespoon of olive oil to create a creamy, cohesive dressing.
4. Assemble the Bowls: Divide the cooked brown rice evenly among serving bowls. Top each bowl with the roasted sweet potato and onion mixture, sliced chicken breast, thinly sliced avocado, and fresh baby spinach leaves.
5. Garnish and Serve: Sprinkle each bowl with finely chopped fresh cilantro and toasted sesame seeds. Drizzle the prepared peanut dressing over the top of each bowl just before serving. Enjoy warm for a wholesome and satisfying protein bowl.

Notes

• You can substitute chicken thighs for breasts for a juicier option.
• For a spicier kick, add a pinch of red pepper flakes to the peanut dressing.
• Use quinoa instead of brown rice for a gluten-free variation.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To make this dish vegetarian, replace chicken with extra firm tofu or tempeh, cooked similarly.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Keywords: peanut chicken, protein bowls, sweet potato, brown rice, healthy bowl, peanut dressing, easy dinner, meal prep