Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 2 cups cooked brown rice or quinoa
- 1 cup shredded carrots
- 1 cup sautéed bell peppers (red, yellow, green)
- 1 cup fresh spinach or kale
- 1/4 cup chopped green onions
- For the peanut sauce:
- 1/4 cup natural peanut butter
- 2 tablespoons soy sauce or tamari
- 1 tablespoon honey or maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha (adjust for spice preference)
- 2-3 tablespoons warm water (to thin the sauce)
Instructions
- Preheat your oven to 400°F (200°C). Rub the chicken breasts with olive oil, salt, pepper, smoked paprika, and chili powder. Bake in a baking dish for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Allow the chicken to rest for a few minutes before slicing thinly.
- Cook your choice of brown rice or quinoa according to package instructions. For added flavor, consider cooking it in vegetable broth or adding a pinch of salt. Keep warm while you prepare the rest of the ingredients.
- Sauté bell peppers until tender. You can also use fresh or sautéed spinach or kale. Shred the carrots for a sweet crunch. Assemble all your vegetables for plating.
- In a small bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, and sriracha. Gradually add warm water until the sauce reaches your desired consistency. Adjust the spiciness by increasing or decreasing the sriracha amount.
- Start with a base of cooked rice or quinoa. Top with sliced spicy chicken, sautéed peppers, shredded carrots, and greens. Drizzle generously with the peanut sauce and garnish with chopped green onions.
Notes
- Store leftovers in airtight containers for up to 3 days. Keep the peanut sauce separate for best freshness.
- Feel free to customize toppings with avocado, shredded cheese, or lime zest for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking, sautéing, mixing
- Cuisine: Asian-inspired
- Diet: High-protein, dairy-free
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal Kcal
- Sugar: 8 g
- Sodium: 790 mg
- Fat: 24 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 7 g
- Protein: 40 g
- Cholesterol: 85 mg