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!

👥 4 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 15 min🔥 Cook: 50 min👤 Jaclyn📖 cookingclassy

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

baking sheet
oven
bowl
whisk
microwave

📝 Preparation Steps

Cook rice in salted boiling water according to directions on package.

water3 Tbsp

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.

ground cumin1 tsp

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.

Recipe source: Cooking Classy

Nutrition Facts

calories

703 kcal

fat Content

26 g

serving Size

1 serving

fiber Content

9 g

sugar Content

16 g

sodium Content

528 mg

protein Content

37 g

cholesterol Content

59 mg

carbohydrate Content

82 g

saturated Fat Content

4 g

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