Chicken Veggie and Brown Rice Bowls with Peanut Sauce
Chicken Bowls loaded with all good things and an exciting blend of flavors! These are easy to make and when all these different textures here come together it's oh so satisfying. They're brimming with nutritious ingredients and they're perfectly hearty and filling. Make some in advance for meal prep too!
Ready in: 1hour5minutes
2cupsshredded rotisserie chicken breast
2medium(22 oz) sweet potatoes, peeled and diced into small cubes
1 1/2Tbspolive oil
Salt and freshly ground black pepper
1/2large red bell pepper, thinly sliced then chopped into matchsticks
1/3cupcreamy peanut butter
1Tbspfresh lime juice
2tsppeeled and minced fresh ginger
1tspsriracha, or more to taste
Cook rice in salted boiling water according to directions on package.
Meanwhile, preheat oven to 425 degrees. Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray (I like to use a dark baking sheet, if you have one. It helps brown the potatoes better). Place potatoes in a mound on baking sheet, drizzle with olive oil and toss. Sprinkle evenly with cumin, coriander, cinnamon, salt and pepper and toss to evenly coat. Spread into an even layer. Roast in preheated oven until tender, about 20 minutes, tossing once halfway through. Meanwhile, prepare peanut sauce as listed below.
Layer rice among 4 serving bowls. Top with chicken, sweet potatoes, bell pepper and cilantro. Drizzle over peanut sauce and sprinkle with peanuts. Serve warm.
For the peanut sauce:
Whisk together all ingredients. Heat in microwave just before serving for 20 - 30 seconds to warm and for a runnier consistency if desired.