Description
These Peanut Chicken Rice Bowls have tender roasted sweet potatoes and savory chicken that are layered over brown rice and finished with a creamy lime-peanut sauce. A balanced, flavor-packed bowl that’s perfect for weeknights or meal prep.
Ingredients
Units
For the Bowls
- 1 large sweet potato, peeled and cut into 1/2 inch cubes
- 1 large red onion, cubed
- 1 tablespoon extra virgin olive oil
- 4 cups cooked brown rice
- 2 cups baby spinach
- 1 tablespoon finely chopped fresh cilantro
- 1 teaspoon toasted sesame seeds
For the Chicken
- 2 boneless skinless chicken breasts
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon extra virgin olive oil
For the Peanut Lime Dressing
- 2 tablespoons creamy peanut butter
- Juice of 1 lime
- 1 tablespoon honey
- 1 tablespoon reduced sodium soy sauce or tamari
- 1 tablespoon toasted sesame oil
- 1 small garlic clove, finely minced
- 1 tablespoon extra virgin olive oil
Instructions
- Roast the vegetables: Preheat oven to 425°F. Toss sweet potato and red onion with 1 tablespoon olive oil, salt, and pepper. Spread on a rimmed baking sheet and roast for 20 to 25 minutes, until tender and lightly browned.
- Cook the chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season chicken with garlic powder, ground ginger, salt, and pepper. Cook 7 to 8 minutes per side, or until internal temperature reaches 165°F. Transfer to a cutting board and rest 10 minutes before slicing.
- Make the dressing: In a small bowl, whisk garlic, lime juice, peanut butter, honey, and soy sauce. Whisk in sesame oil and remaining 1 tablespoon olive oil until smooth.
- Assemble: Divide rice among bowls. Top with roasted vegetables, sliced chicken, and spinach. Sprinkle with cilantro and sesame seeds. Drizzle generously with peanut dressing and serve.
Notes
- Make it ahead: Roast the vegetables and cook the chicken up to 3 days in advance. Store components separately and assemble when ready to serve.
- Rice options: Brown rice adds a nutty flavor, but jasmine rice, quinoa, or cauliflower rice also work well.
- Storage: Store leftovers in airtight containers in the refrigerator for up to 4 days. Keep sauce separate for best texture.