Peanut Chicken Power Bowl (Printable)

Protein-packed bowl with spiced chicken, grains, crisp veggies, and nutty peanut sauce

# What You 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 - 1/3 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 Make:

01 - Preheat oven to 400°F. 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 prepared baking sheet. Bake for 20 to 25 minutes until fully cooked with internal temperature reaching 165°F. Allow to rest for 5 minutes, then slice into bite-sized pieces.
04 - Rinse rice or quinoa and place in 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 carrot, slice bell pepper and cucumber thinly, shred purple cabbage, slice spring onions, and have greens ready for assembly.
06 - Whisk together peanut butter, soy sauce or tamari, rice vinegar or lime juice, honey or maple syrup, sriracha if desired, and warm water until achieving a pourable consistency.
07 - Divide cooked grains evenly among four bowls. Top each portion with sliced chicken, arranged vegetables, and fresh greens. Drizzle generously with peanut sauce.
08 - Crown each bowl with chopped roasted peanuts, fresh cilantro or parsley, and lime wedges. Serve immediately while grains and chicken remain warm.

# Expert Tips:

01 -
  • It comes together faster than you'd expect, leaving you with a restaurant-quality meal in less than an hour.
  • The peanut sauce is addictively creamy and hits that sweet-savory-spicy balance that makes you want to eat every last drop.
  • You can swap nearly everything based on what's in your pantry, so it never feels repetitive.
02 -
  • Don't skip the resting period after the chicken bakes—those five minutes let the juices redistribute, and the difference in texture is real.
  • The peanut sauce thickens as it cools, so make it thinner than you think it should be, and you'll end up with the perfect consistency by the time you eat.
03 -
  • If your peanut butter is too thick, warm it slightly before whisking—it incorporates into the sauce much more smoothly.
  • Toast your peanut garnish in a dry skillet right before serving for an extra layer of crunch and flavor that makes people notice.
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