Peanut Chicken Power Bowl (Print view)

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

# List of Ingredients:

→ 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

# Step-by-Step 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 seasoned chicken on the prepared baking sheet. Bake for 20 to 25 minutes, or until fully cooked with an internal temperature of 165°F. Rest for 5 minutes, then slice into bite-sized pieces.
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, approximately 25 minutes for brown rice or 15 minutes for quinoa. Fluff with a fork.
05 - Julienne the carrot, slice the bell pepper and cucumber, shred the purple cabbage, slice the spring onions, and measure out the baby spinach. Arrange all toppings in separate bowls.
06 - 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 evenly among four serving bowls. Top each bowl with sliced chicken, assorted vegetables, and fresh greens. Drizzle generously with peanut sauce.
08 - Garnish each bowl with chopped roasted peanuts, fresh cilantro or parsley, and lime wedges. Serve immediately.

# Expert Suggestions:

01 -
  • It comes together in under 45 minutes, making weeknight dinners feel less like a chore and more like self-care.
  • The peanut sauce is so creamy and addictive that you'll find yourself making extra just to keep in the fridge.
  • You can prep it in bulk on Sunday and actually want to eat your leftovers on Wednesday.
02 -
  • Don't skip the resting period after the chicken comes out of the oven—those 5 minutes make the difference between dry chicken and tender chicken.
  • Make your peanut sauce last and taste it as you go, because the consistency and flavor depend entirely on how much water you add and whether you prefer more tang or richness.
03 -
  • Buy rotisserie chicken if you're short on time—no one needs to know it didn't come from your oven, and it still tastes incredible with that peanut sauce.
  • Make a double batch of sauce because you'll want it for other things: grain bowls, pasta, roasted vegetables, or just as a dipping sauce for leftover chicken.
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