Peanut Chicken Protein Bowl

• servings: 4 servings
• active time: 30 minutes
• total time: 50 minutes

Ingredients

1 large sweet potato, peeled, cut into 1/2" cubes

1 large red onion, finely chopped

3 tbsp extra-virgin olive oil, divided

500g boneless, skinless chicken breasts

1/2 tsp garlic powder

1/2 tsp ground ginger

2 garlic cloves, finely chopped and divided

1 lime, juiced

2 tbsp. creamy peanut butter

1 tbsp. honey

1 tbsp. reduced-sodium soy sauce

1 tbsp. toasted sesame oil

1 cut of brown rice

1 avocado, thinly sliced

200g baby spinach

1 tsp. toasted sesame seeds

(Optional) 1 tbsp. chopped fresh coriander

Directions

1. Preheat oven to 200°C on fan. Set a pot of water on the boil.

2. Meanwhile, peel and cut the sweet potatoes into 1/2 inch cubes. Finely dice the onion. Prepare the ginger. Finely slice the avocado.

3. On a large baking sheet, toss potatoes and onion with 1 tablespoon olive oil; season with salt and pepper. Bake until tender, 20 to 25 minutes.

4. Briefly toast the brown rice in a pan with butter or olive oil, to give it a nuttier flavour. Then place the brown rice on the boil for 30-35 minutes.

5. Meanwhile, in a large pan over medium-high heat, heat 1 tablespoon olive oil. Season chicken with garlic first portion of garlic, ginger, salt, and pepper. Cook chicken, turning occasionally, until golden and no longer pink, about 8 minutes per side. Transfer to a cutting board and let rest 10 minutes, then thinly slice.

6. In a small bowl, whisk remaining garlic, lime juice, peanut butter, honey, and soy sauce until combined. Whisk in sesame oil and remaining 1 tablespoon olive oil until smooth.

7. When the oven vegetables are cooked, place them under a medium grill for a further 3-5 minutes

8. Quickly toast some sesame seeds in a pan for 2-5 minutes.

9. Divide rice among bowls. Top with potato mixture, chicken, avocado, and spinach. Sprinkle with coriander and sesame seeds. Drizzle with dressing.

Nutrition

• Trans Fat: 0 g