Asian Peanut Chicken Bowl

https://www.delish.com/cooking/recipe-ideas/a60344796/easy-peanut-chicken-protein-bowls-recipe/

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Note: makes 4 servings

Ingredients

Roasted Vegetables

• 1 large sweet potato, peeled and cut into \( \frac{1}{2} \)“ cubes
• 1 large red onion, finely chopped
• 1 tablespoon extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper

Chicken

• 2 (6- to 8-oz) boneless, skinless chicken breasts
• 1 tablespoon extra-virgin olive oil
• \( \frac{1}{2} \) teaspoon garlic powder
• \( \frac{1}{2} \) teaspoon ground ginger
• Kosher salt
• Freshly ground black pepper

Peanut Dressing

• 2 tablespoons creamy peanut butter
• 1 tablespoon honey
• 1 tablespoon reduced-sodium soy sauce
• 1 tablespoon toasted sesame oil
• 1 tablespoon extra-virgin olive oil
• 1 small clove garlic, finely chopped
• 1 lime, juiced
• Optional: 1-2 tablespoons warm water to thin sauce if needed

Bowl Assembly & Garnish

• 4 cups cooked brown rice
• 2 cups baby spinach
• 1 avocado, thinly sliced
• 1 tablespoon fresh cilantro, finely chopped
• 1 teaspoon toasted sesame seeds

Instructions

• Roast Vegetables: Preheat oven to 425°F with a rack in the center. On a large baking sheet, toss sweet potatoes and red onion with 1 tablespoon olive oil; season with salt and pepper. Bake until tender, about 20 to 25 minutes.
• Cook Chicken: In a large skillet over medium-high heat, heat 1 tablespoon olive oil. Season chicken breasts with garlic powder, ginger, salt, and pepper. Cook chicken, turning occasionally, until golden brown and internal temperature registers 165°F (about 8 minutes per side). Transfer to a cutting board, let rest for 10 minutes, then thinly slice.
• Make Peanut 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. (Whisk in a splash of warm water if needed to loosen the dressing).
• Assemble Bowls: Divide cooked brown rice among bowls. Top with roasted sweet potato mixture, sliced chicken, sliced avocado, and baby spinach. Drizzle with peanut dressing and sprinkle with fresh cilantro and toasted sesame seeds.