This delicious peanut chicken power bowl is a flavorful recipe that will get you excited for dinner!
(Looking for a vegetarian version? Check out my peanut tofu power bowl!)
The savory baked chicken is the perfect compliment to the nutty sauce and fresh flavors from the carrots, edamame and greens. You can easily customize this by adding in veggies of choice, or whatever you happen to have on hand.
I included edamame (young soybeans) in this recipe because they’re high in fiber, vitamins and minerals, and have additional health benefits such as lowering cholesterol and regulating blood sugar, (1). And bonus, they’re also a plant-based complete protein that gives any dish a little boost of the good stuff we need for strong, healthy bodies!
The zingy peanut sauce really makes the flavors pop! You’re welcome to use a pre-made version if that’s easier, just be sure to check the ingredients, since some sauces can be high in added sugar. And if you can’t do peanuts – no worries – you can substitute a different nut butter or even seed butter like sun butter (made from sunflower seeds).
No matter how you make it – this nutty power bowl is serving up fabulous flavor!
Peanut Chicken Power Bowl
Yield: 4 servings
You will need: measuring cups and spoons, bowl, fork, knife, cutting board, whisk, bowl, grater, baking sheet
Key: T = Tablespoon; tsp = teaspoon 
Ingredients:
For Chicken Bites:
- 8 oz boneless, skinless chicken breast, diced into 1 inch cubes
- 1 T olive oil
- 1 1/2 tsp chili powder
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
For the Salad:
- 2 cups mixed baby greens
- 1 1/2 cups shelled, cooked edamame
- 2 carrots, grated
- 3/4 cup packed fresh cilantro leaves
For the Peanut Sauce:
- 1/4 cup creamy peanut butter, or nut butter of your choice*
- 1 T tamari or low-sodium soy sauce
- 2 T freshly squeezed lime juice
- 2 T water
- 2 tsp honey
- 2 tsp chili garlic paste or sriracha (can substitute cayenne pepper to taste)
- 2 teaspoons freshly grated ginger
*alternatives to peanut butter: almond butter or sunbutter (made with sunflower seeds)
Directions:
- Preheat oven to 350 F. Cube chicken and assemble ingredients.
- In a large bowl, combine diced chicken breast, chili powder, salt, pepper and garlic powder. Stir in olive oil until well combined.
- Optionally line a baking sheet with parchment paper, and distribute chicken in a single layer. Bake for 30 minutes, until cooked through.
- While the chicken bakes, grate carrots and assemble your salad ingredients for serving. Wash greens, slice lime wedges, roughly tear or chop cilantro, and portion out edamame. Typically the salad is not blended in advance and is assembled per plate beneath the chicken, but if you prefer you can pre-make a more conventional tossed salad in a bowl with the ingredients.
- In a small bowl, whisk the peanut butter, tamari, lime juice, honey, chili garlic paste and ginger together (optionally you can blend this in a blender). Add small amounts of water as needed for desired thickness. Set aside.
- Once chicken is finished cooking, build your plate (or plates) by layering the salad ingredients, topping the plate with chicken, and drizzling dressing over top to evenly coat.
Nutrition Facts
I hope you enjoy this recipe! Let me know in the comments below if you make it and how it turns out.
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- Kim, Il-Sup et al. “Physiologically Active Molecules and Functional Properties of Soybeans in Human Health-A Current Perspective.” International journal of molecular sciences vol. 22,8 4054. 14 Apr. 2021, doi:10.3390/ijms22084054. Web. https://pmc.ncbi.nlm.nih.gov/articles/PMC8071044/