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Peanut Chicken Protein Bowl

Peanut chicken protein bowl with sliced chicken, shredded cabbage, carrots, edamame, and creamy peanut sauce
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A satisfying peanut chicken protein bowl with juicy sliced chicken, crisp fresh vegetables, and a bold homemade peanut sauce over brown rice or quinoa. High protein, meal-prep friendly, and easy to make gluten-free.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • 1/2 cup creamy peanut butter
  • 1/4 cup soy sauce (or tamari for gluten-free)
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon honey or maple syrup
  • 1 clove garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1–2 tablespoons warm water to reach desired consistency
  • 2 cups cooked brown rice or quinoa
  • 2 cups shredded cabbage or lettuce
  • 1 cup shredded carrots
  • 1 cup cucumber, sliced into thin half-moons
  • 1 cup edamame, shelled
  • 1/2 cup red bell pepper, diced
  • 1/4 cup green onions, sliced
  • 1/4 cup peanuts, roughly chopped
  • Sesame seeds for garnish

Instructions

  1. Pat chicken breasts dry with a paper towel and season both sides with salt and black pepper.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken and cook 6-7 minutes per side without moving, until deeply golden and internal temperature reaches 165 degrees F.
  3. Transfer chicken to a cutting board and rest for 5 minutes, then slice thinly against the grain.
  4. While chicken rests, whisk together peanut butter, soy sauce, rice vinegar, sesame oil, honey, garlic, and ginger in a medium bowl. Add warm water one tablespoon at a time until the sauce is smooth and pourable.
  5. Divide cooked rice or quinoa evenly among four bowls.
  6. Top each bowl with shredded cabbage, carrots, cucumber, edamame, and red bell pepper.
  7. Add sliced chicken on top, drizzle with peanut sauce, and garnish with green onions, chopped peanuts, and sesame seeds. Serve immediately.

Notes

  • For extra flavor, marinate the chicken in a few tablespoons of the peanut sauce for 30 minutes before cooking. This does not affect the 30-minute base recipe time.
  • Toast peanuts in a dry skillet for 2-3 minutes before chopping for deeper nutty flavor.
  • If peanut sauce thickens after sitting, stir in warm water or microwave for 10 seconds and whisk again.
  • Store all components separately in airtight containers for up to 4 days. Cooked chicken freezes well for up to 3 months.

Nutrition

Find it online: https://www.benefitiany.com/peanut-chicken-protein-bowl/