Peanut Chicken Power Bowl

This Peanut Chicken Power Bowl is a vibrant, protein-packed meal that brings together tender baked chicken, hearty grains, and a crisp array of fresh vegetables. Perfectly balanced with a creamy and nutty peanut sauce, this satisfying dish is ideal for a wholesome lunch or a flavorful dinner any day of the week.

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The beauty of this bowl lies in the harmony of its ingredients. The smoky, seasoned chicken pairs effortlessly with the crunchy cabbage and cool cucumber, while the warm grains provide a comforting base that absorbs the rich, velvety peanut dressing.

Ingredients

• Chicken: 500 g (1.1 lbs) boneless, skinless chicken breasts or thighs, 1 tbsp olive oil, 1 tsp smoked paprika, 1 tsp garlic powder, ½ tsp ground cumin, ½ tsp salt, ¼ tsp black pepper
• Grains: 200 g (1 cup) brown rice or quinoa (uncooked), 2 cups water or low-sodium broth
• Vegetables: 1 large carrot (julienned or grated), 1 red bell pepper (thinly sliced), 1 small cucumber (thinly sliced), 100 g (1 cup) shredded purple cabbage, 2 spring onions (sliced), 50 g (2 cups) baby spinach or mixed greens
• Peanut Sauce: 80 g (1/3 cup) creamy peanut butter, 2 tbsp soy sauce (or tamari for gluten-free), 1 tbsp rice vinegar or lime juice, 1 tbsp honey or maple syrup, 1 tsp sriracha or chili sauce (optional), 2–3 tbsp warm water (to thin as needed)
• Garnish: 2 tbsp roasted peanuts (chopped), fresh cilantro or parsley (chopped), lime wedges

Instructions

Step 1

Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.

Step 2

In a bowl, toss chicken with olive oil, smoked paprika, garlic powder, cumin, salt, and black pepper until evenly coated.

Step 3

Arrange chicken on the prepared baking sheet. Bake for 20–25 minutes, or until fully cooked (internal temperature: 74°C/165°F). Rest for 5 minutes, then slice.

Step 4

Meanwhile, cook grains: 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: ~25 min, quinoa: ~15 min). Fluff with a fork.

Step 5

Prepare vegetables and arrange all toppings.

Step 6

Make peanut sauce: Whisk peanut butter, soy sauce, rice vinegar or lime juice, honey, sriracha (if using), and enough warm water to reach a pourable consistency.

Step 7

Assemble bowls: Divide grains among four bowls. Top each with sliced chicken, vegetables, and greens. Drizzle generously with peanut sauce.

Step 8

Garnish with chopped peanuts, cilantro, and lime wedges. Serve immediately.

Zusatztipps für die Zubereitung

For the best results, use a meat thermometer to ensure the chicken reaches an internal temperature of 74°C (165°F) without drying out. Resting the chicken for 5 minutes before slicing is key to keeping it juicy.

Varianten und Anpassungen

To make this bowl vegetarian, simply substitute the chicken with baked tofu or tempeh. You can also boost the nutritional value by adding avocado, edamame, or roasted sweet potato. For a gluten-free version, use tamari instead of soy sauce.

Serviervorschläge

This dish pairs wonderfully with a crisp Sauvignon Blanc or a refreshing glass of jasmine iced tea. It is equally delicious whether served warm or chilled as a prepared lunch bowl.

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With its bold colors and nourishing ingredients, the Peanut Chicken Power Bowl is more than just a meal—it’s a fresh, flavorful experience. Enjoy every crunchy, nutty bite of this wholesome homemade creation!

Recipe Questions

→ Can I make this bowl vegetarian?

Yes, substitute the chicken with baked tofu or tempeh. Press and season the tofu the same way as the chicken, then bake until golden and crispy outside.

→ How long does the peanut sauce keep?

The peanut sauce stores well in an airtight container in the refrigerator for up to one week. It may thicken when cold—simply whisk in a tablespoon of warm water to restore the desired consistency.

→ Can I prepare components ahead?

Absolutely. Cook the grains and roast the chicken up to three days in advance. Slice vegetables and store them separately. Assemble bowls fresh and drizzle with sauce just before serving for optimal texture.

→ Is this gluten-free?

It can be. Use tamari instead of soy sauce and choose quinoa or certified gluten-free grains. Double-check all ingredient labels to ensure they meet your dietary requirements.

→ What other vegetables work well?

Shredded broccoli, snap peas, radishes, roasted sweet potato, or edamame all complement the peanut flavors beautifully. Use whatever fresh, crisp vegetables you enjoy or have on hand.