Peanut Chicken Power Bowl (Print Page)

Tender baked chicken with grains, crisp vegetables, and creamy peanut sauce—a vibrant, protein-packed meal ready in 45 minutes.

# 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 - 0.33 cup creamy peanut butter
17 - 2 tablespoons soy sauce or tamari for gluten-free
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

# Directions:

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 the prepared baking sheet. Bake for 20 to 25 minutes until fully cooked with an internal temperature of 165°F. Rest for 5 minutes, then slice.
04 - 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 (brown rice approximately 25 minutes, quinoa approximately 15 minutes). Fluff with a fork.
05 - Julienne the carrot, slice the bell pepper and cucumber, shred the purple cabbage, slice the spring onions, and measure the greens. Arrange all toppings and garnishes for assembly.
06 - Whisk together peanut butter, soy sauce, rice vinegar or lime juice, honey, sriracha if using, and warm water to reach a pourable consistency.
07 - Divide cooked grains among four bowls. Top each with sliced chicken, fresh vegetables, and greens. Drizzle generously with peanut sauce.
08 - Garnish each bowl with chopped roasted peanuts, fresh cilantro or parsley, and lime wedges. Serve immediately.

# Expert Advice:

01 -
  • It comes together in under an hour and actually tastes like you spent all day on it.
  • That peanut sauce is addictively creamy and hits a perfect balance of savory, sweet, and just a whisper of heat.
  • You can prep everything ahead and assemble in minutes, making it perfect for meal prep or feeding unexpected guests.
  • It feels fancy enough for company but humble enough to eat alone on a Tuesday night without judgment.
02 -
  • Don't skip the rest time on the chicken—it's only five minutes, but those few moments allow the juices to redistribute and keep every bite tender instead of dry.
  • The peanut sauce thickens as it cools, so if you're making it ahead, thin it with a splash more water just before serving.
  • Temperature matters more than timing with the chicken; a meat thermometer is worth its weight in gold and takes the guesswork out of doneness.
03 -
  • Make a double batch of peanut sauce and keep it in your fridge for three days—suddenly you have an instant sauce for noodles, grain salads, or dipping vegetables.
  • If you're meal prepping, keep the sauce separate until assembly time, otherwise the grains will absorb it and everything becomes soggy by day three.
  • Room temperature bowls are honestly better than hot ones because you can taste all the individual components instead of everything melting into one flavor.
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