Peanut Chicken Power Bowl (Printable)

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

# 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 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

# Directions:

01 - Preheat oven to 400°F. 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 internal temperature reaching 165°F. 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 vegetable toppings on a cutting board or in separate bowls for assembly.
06 - Whisk together peanut butter, soy sauce, rice vinegar or lime juice, honey, sriracha if using, 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 comes together faster than ordering takeout, and tastes infinitely better.
  • The peanut sauce is dangerously addictive and works on basically everything you'll make for the next week.
  • You can prep components ahead and assemble when you're actually hungry, which feels like cheating in the best way.
02 -
  • Don't skip the rest time on the chicken—those 5 minutes make the difference between dry slices and juicy ones, and it costs you nothing but patience.
  • The peanut sauce thickens as it cools, so make it slightly thinner than you think you want it; you can always add more water but you can't take it out.
03 -
  • Make a double batch of peanut sauce and keep it on hand for the week; it transforms scrambled eggs, roasted broccoli, and last-minute rice into something memorable.
  • If your peanut butter is thick and stubborn, warm it slightly in the microwave for 15 seconds before whisking—it incorporates into the sauce with barely any effort.
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