Peanut Chicken Power Bowl (Printable Version)

Protein-packed bowl with spiced chicken, grains, vegetables, and creamy peanut sauce.

# What You'll Need:

→ 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 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
21 - 2 to 3 tablespoons warm water

→ Garnish

22 - 2 tablespoons roasted peanuts, chopped
23 - Fresh cilantro or parsley, chopped
24 - Lime wedges

# Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a mixing 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°F. Allow to rest for 5 minutes, then slice.
04 - Rinse rice or quinoa and place in a saucepan with water or broth. Bring to a boil, then reduce heat, cover, and simmer until tender. Brown rice requires approximately 25 minutes; quinoa requires approximately 15 minutes. Fluff with a fork.
05 - Julienne the carrot, slice the red bell pepper and cucumber, shred the purple cabbage, slice the spring onions, and set aside all vegetables and greens.
06 - In a mixing bowl, whisk together peanut butter, soy sauce, rice vinegar or lime juice, honey, sriracha if desired, and warm water until reaching a pourable consistency.
07 - Divide cooked grains among four serving bowls. Top each with sliced chicken, fresh vegetables, and greens. Drizzle generously with peanut sauce.
08 - Top each bowl with chopped roasted peanuts, fresh cilantro or parsley, and lime wedges. Serve immediately.

# Expert Advice:

01 -
  • It comes together faster than you'd think, leaving you with that satisfying feeling of actually cooking, not just reheating.
  • Every component stays vibrant and distinct, so you taste the individual flavors instead of everything melting into one mushy situation.
  • The peanut sauce is creamy enough to feel indulgent but balanced enough that you don't feel weighed down afterward.
02 -
  • The peanut sauce thickens as it cools, so make it slightly thinner than you think you want it—you can always add more peanut butter but you can't take it out.
  • Don't skip the five-minute rest on the chicken; those five minutes make the difference between slices that fall apart and slices that stay tender and together.
03 -
  • If your peanut sauce breaks or gets too thick, add warm water one teaspoon at a time while whisking gently until it comes back together.
  • Brown the chicken skin-side down first in a hot pan for two minutes before baking if you want deeper flavor and more texture contrast.
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