July 9, 2026

Peanut Chicken Protein Bowls

Ingredients


  • 1 large sweet potato, peeled, cut into 1/2" cubes
  • 1 large red onion, finely chopped
  • 3 Tbsp. extra-virgin olive oil, divided
  • Kosher salt
  • Freshly ground black pepper
  • 2 (6- to 8-oz.) boneless, skinless chicken breasts
  • 1/2 tsp. garlic powder
  • 1/2 tsp. ground ginger
  • 1 small garlic clove, finely chopped
  • 1 lime, juiced
  • 2 Tbsp. creamy peanut butter
  • 1 Tbsp. honey
  • 1 Tbsp. reduced-sodium soy sauce
  • 1 Tbsp. toasted sesame oil
  • 4 cups cooked brown rice
  • 1 avocado, thinly sliced
  • 2 cups baby spinach
  • 1 Tbsp. finely chopped fresh cilantro
  • 1 tsp. toasted sesame seeds


  1. Arrange a rack in centre of oven; preheat to 425°. On a large baking sheet, toss potatoes and onion with 1 Tbsp. olive oil; season with salt and pepper.
  2. Bake potatoes until tender, 20 to 25 minutes.
  3. Meanwhile, in a large skillet over medium-high heat, heat 1 Tbsp. olive oil. Season chicken with garlic powder, ginger, salt, and pepper. Cook chicken, turning occasionally, until golden brown and an instant-read thermometer inserted into thickest part registers 165°, about 8 minutes per side. Transfer to a cutting board. Let rest 10 minutes, then thinly slice.
  4. In a small bowl, whisk garlic, lime juice, peanut butter, honey, and soy sauce. Whisk in sesame oil and remaining 1 Tbsp. olive oil until smooth.
  5. Divide rice among bowls. Top with potato mixture, chicken, avocado, and spinach. Sprinkle with cilantro and sesame seeds. Drizzle with dressing.


Serving Size: 4 serves

Prep Time: 10mins   Cook Time: 30 mins


Nutritional Values (Per Serving)

Calories: ~670 kcal

Protein: ~32g

Carbohydrates: ~61g

Fibre: ~10g

Fat: ~30g

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