Peanut Chicken Power Bowl (Printable Version)

Protein-packed bowls with seasoned chicken, grains, crisp vegetables, and rich peanut sauce for a satisfying meal.

# Components:

→ 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 option
18 - 1 tablespoon rice vinegar or lime juice
19 - 1 tablespoon honey or maple syrup
20 - 1 teaspoon sriracha or chili sauce, optional for heat
21 - 2 to 3 tablespoons warm water for thinning

→ Garnish

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

# Directions:

01 - Preheat oven to 400°F and 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 seasoned chicken on the prepared baking sheet. Bake for 20 to 25 minutes until fully cooked, with internal temperature reaching 165°F. Rest for 5 minutes, then slice.
04 - Rinse grains 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 or grate the carrot, thinly slice the bell pepper and cucumber, shred the purple cabbage, slice the spring onions, and measure the spinach or mixed greens.
06 - Whisk together peanut butter, soy sauce, rice vinegar or lime juice, honey, sriracha if using, and warm water until reaching a smooth, pourable consistency.
07 - Divide cooked grains among four bowls. Top each portion 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 Tips:

01 -
  • It comes together in under 45 minutes, which means weeknight dinner without the stress.
  • The peanut sauce is creamy and complex enough to feel indulgent, yet simple enough that you won't second-guess the ratios.
  • Every component can be prepped ahead, making it perfect for meal prep or feeding a crowd without losing your mind.
02 -
  • Don't skip the resting period after baking the chicken—those 5 minutes let the juices redistribute so your slices stay tender instead of drying out as they cool.
  • The peanut sauce should be pourable but not runny; if you add too much water at once, it breaks and gets thin in a way that won't coat anything, so go slow and adjust thoughtfully.
  • Raw vegetables wilt slightly once they meet warm grains and sauce, so if you're not eating immediately, keep them separate and combine just before serving.
03 -
  • Make the peanut sauce ahead and store it in a jar—it actually tastes better after a day, once all the flavors have gotten acquainted.
  • If you're cooking for someone with a nut allergy, swap peanut butter for tahini and you'll get similar creaminess with a different flavor story that's still deeply satisfying.
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