Peanut Chicken Veggie Bowls
These Peanut Chicken Veggie Bowls are an easy-to-make and protein-packed dinner or meal prep recipe. The roasted veggies and peanut sauce are addicting.
Ingredients
- 1 lb. chicken breasts
- 2 sweet potatoes
- 1/2 lb. brussels sprouts
- mixed salad greens
- ¼ cup creamy peanut butter
- 3 Tablespoons tamari or soy sauce
- 3 Tablespoons warm water
- 2 Tablespoons lemon juice
- 2 Tablespoons rice wine vinegar
- 1 ½ Tablespoon honey
- 1 Tablespoon sriracha
- 1 teaspoon red chili flakes
Instructions
- Preheat the oven to 375º and line two baking sheets with parchment paper. Place the chicken breasts on the parchment. Drizzle with oil and then sprinkle on seasonings. Bake chicken for 20 minutes, flipping halfway.Spread brussels sprouts onto one half of the second baking sheet. On the other half, spread out the sweet potatoes. Drizzle with oil, add seasonings, and toss to coat well. Bake 40 minutes, removing halfway to toss the veggies for even cooking.Meanwhile, add all of the ingredients for the peanut sauce in a mason jar. Shake thoroughly until well-combined. You could also combine with a bowl and whisk or a blender. When the chicken and veggies are done, make your bowls! I like to add a bunch of salad greens to a bowl, then top with chicken and roasted veggies, then drown the situation in peanut sauce.
Notes
Instead of salad greens, you could also make these bowls with rice or quinoa!
You could also use other vegetables – broccoli, cauliflower, and regular potatoes work great too.