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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
