# What You'll Need:
→ Chicken
01 - 1.1 pounds boneless, skinless chicken breasts or thighs
02 - 1 tablespoon olive oil
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon garlic powder
05 - ½ teaspoon ground cumin
06 - ½ teaspoon salt
07 - ¼ teaspoon black pepper
→ Grains
08 - 1 cup brown rice or quinoa, uncooked
09 - 2 cups water or low-sodium broth
→ Vegetables
10 - 1 large carrot, julienned or grated
11 - 1 red bell pepper, thinly sliced
12 - 1 small cucumber, thinly sliced
13 - 1 cup shredded purple cabbage
14 - 2 spring onions, sliced
15 - 2 cups baby spinach or mixed greens
→ Peanut Sauce
16 - ⅓ cup creamy peanut butter
17 - 2 tablespoons soy sauce or tamari for gluten-free
18 - 1 tablespoon rice vinegar or lime juice
19 - 1 tablespoon honey or maple syrup
20 - 1 teaspoon sriracha or chili sauce, optional
21 - 2 to 3 tablespoons warm water
→ Garnish
22 - 2 tablespoons roasted peanuts, chopped
23 - Fresh cilantro or parsley, chopped
24 - Lime wedges
# How-To Steps:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - In a bowl, toss chicken with olive oil, smoked paprika, garlic powder, cumin, salt, and black pepper until evenly coated.
03 - Arrange seasoned chicken on the prepared baking sheet and bake for 20 to 25 minutes until fully cooked with internal temperature of 165°F. Rest for 5 minutes, then slice.
04 - Rinse rice or quinoa and place in a saucepan with water or broth. Bring to a boil, then reduce heat, cover, and simmer until tender, approximately 25 minutes for brown rice or 15 minutes for quinoa. Fluff with a fork.
05 - Prepare all vegetables by julienning the carrot, slicing the bell pepper and cucumber, shredding the cabbage, and slicing spring onions. Arrange all toppings for assembly.
06 - Whisk together peanut butter, soy sauce, rice vinegar or lime juice, honey, and sriracha if using. Add warm water gradually to reach a pourable consistency.
07 - Divide cooked grains among four bowls. Top each with sliced chicken, prepared vegetables, and fresh greens. Drizzle generously with peanut sauce.
08 - Top each bowl with chopped roasted peanuts, fresh cilantro or parsley, and lime wedges. Serve immediately.
