1½cupswhole grains (measure dry, then cook)brown rice, quinoa or another grain
1½lbschicken breastsabout 3 large chicken breasts
1½cupschopped red cabbage
2carrotspeeled & shredded
For the Peanut Sauce
1½tbspsriracha, chili sauce or another hot sauceTaste the sauce, then add another ½ tbsp sriracha if you prefer it spicier.
1tspgrated fresh ginger
Cook the whole grains according to package instructions and set aside.
To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, sriracha, ginger, and ¼ to ⅓ cup warm water. Set aside.
If you already have cooked chicken, use that (about 2-3 cups cooked chicken or another protein). If not, see how to cook chicken below.
To make the chicken, preheat the oven to 425 degrees. Stir together 1 tablespoon olive oil with 1/2 teaspoon garlic powder, 1/4 teaspoon pepper, and 1/2 teaspoon coarse salt. Spread over both sides of the chicken breasts, put on a parchment-lined baking sheet, and cook for 20 to 22 minutes or until done (165 internal temperature). Once cooled down, chop or pull chicken for the bowls.
To make the bowls, divide the grains between the bowls and then top with red cabbage, carrots, bell pepper, cucumber, chicken, peanut sauce, and mint.
If you put the peanut sauce in the fridge, when you remove it, the sauce may need an extra tablespoon of warm water to thin it again to your desired texture.
Keyword Salad, Power bowl
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