Peanut Chicken Power Bowl (Printable version)

Protein-packed bowl with baked chicken, grains, and vegetables in 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 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

→ Garnish

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

# How to Make:

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 an internal temperature of 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 requires approximately 25 minutes; quinoa requires approximately 15 minutes. Fluff with a fork.
05 - Cut and slice all vegetables: carrot, bell pepper, cucumber, purple cabbage, spring onions, and greens. Arrange all toppings for assembly.
06 - Whisk 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 - Top each bowl with chopped peanuts, cilantro, and lime wedges. Serve immediately.

# Expert Advice:

01 -
  • It tastes restaurant-quality but comes together in under an hour, which means you're not spending your entire evening in the kitchen.
  • The peanut sauce is so addictive you'll catch yourself making extra batches just to drizzle on everything else you eat.
  • It's endlessly customizable—swap proteins, vegetables, or grains based on what you have, and it still hits every time.
  • One bowl keeps you satisfied for hours because the protein, healthy fats, and fiber actually stick with you.
02 -
  • Don't skip resting the baked chicken—those five minutes seem pointless until you bite into the first piece and realize it's still juicy instead of dry.
  • The peanut sauce consistency matters more than you'd think; too thick and it coats your mouth, too thin and it slides off everything, so add warm water gradually and taste as you go.
  • Prep your vegetables before anything else gets cooking, because once the oven is running and the rice is simmering, you won't have mental energy to julienne a carrot without muttering.
03 -
  • Cook extra sauce and keep it in a jar in your fridge—you'll find yourself drizzling it on sandwiches, salads, and random leftovers because it's genuinely that good.
  • If your chicken comes out drier than you wanted, shred it and toss it gently with a little of the peanut sauce before assembling; this rescue move has saved more than one dinner.
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