Peanut Chicken Power Bowl (Print Version)

Tender baked chicken over grains and crisp vegetables with creamy peanut sauce—a satisfying, protein-packed meal perfect for any time.

# Needed 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 option
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

# How-To Steps:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper. In a mixing bowl, toss chicken with olive oil, smoked paprika, garlic powder, cumin, salt, and black pepper until evenly coated.
02 - Arrange seasoned chicken on the prepared baking sheet and bake for 20 to 25 minutes until fully cooked with an internal temperature of 165°F. Allow to rest for 5 minutes, then slice into bite-sized pieces.
03 - 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.
04 - Julienne the carrot, slice the bell pepper and cucumber thinly, shred the purple cabbage, slice the spring onions, and measure out the fresh greens. Arrange all vegetable components on a cutting board for assembly.
05 - In a small mixing bowl, whisk together peanut butter, soy sauce, rice vinegar or lime juice, honey, and sriracha if desired. Add warm water gradually while whisking until the sauce reaches a pourable consistency.
06 - Divide cooked grains evenly among four serving bowls. Layer each bowl with sliced chicken, fresh vegetables, and greens. Drizzle generously with prepared peanut sauce.
07 - Top each bowl with chopped roasted peanuts, fresh cilantro or parsley, and lime wedges. Serve immediately while warm.

# Expert Suggestions:

01 -
  • It's ready in under an hour, which means weeknight dinners actually happen without stress.
  • The peanut sauce is so good you'll find yourself making extra just to drizzle over everything.
  • Each component can be prepped ahead, turning busy mornings into grab-and-assemble simplicity.
02 -
  • Don't skip the resting time for the chicken—those five minutes keep the meat tender instead of dry.
  • Make your peanut sauce the consistency of heavy cream; it'll loosen slightly when it hits warm grains and vegetables.
03 -
  • If your peanut butter is thick and hard to work with, warm it gently in the microwave for 10 seconds before whisking.
  • Taste the sauce as you go—you might want more lime, more heat, or more sweetness depending on your mood that day.
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