Peanut Basil Chicken Power Bowl

Looking for a protein‑packed lunch that can be ready before lunch? This Peanut Basil Chicken Power Bowl blends juicy chicken, nutty sauce, and bright greens into one satisfying meal. It’s a 30‑minute triumph for busy weeknights and lunch boxes alike.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 4 skin‑less, boneless chicken breasts, 2 tbsp kosher salt, 1 tsp black pepper, 2 cups cooked quinoa, 1 red bell pepper sliced thin, 2 cups fresh baby spinach, 1 cup shredded carrots, 2 tbsp chopped fresh basil leaves, 1 tbsp sesame seeds (optional), 2 tbsp sliced green onions, 1 tbsp toasted coconut flakes (optional), Salt to taste for sauce.
• Sauce:
• 2 tbsp creamy peanut butter, 2 tbsp low‑sodium soy sauce, 1 tbsp fresh lime juice, 1 tsp honey, 1 clove garlic minced, ½ tsp fresh grated ginger, 1 tbsp chopped fresh basil, 2 tbsp warm water (adjust for thickness).

Instructions

1. 1. Season chicken breasts with salt and pepper. Heat a large skillet over medium‑high heat, add 1 tsp olive oil, and sear chicken 4–5 min per side until golden and cooked through. Let rest 5 min, then slice into strips.
2. 2. In a small bowl whisk together peanut butter, soy sauce, lime juice, honey, garlic, ginger, basil, and warm water until smooth; add more water if sauce is too thick.
3. 3. In a serving bowl layer cooked quinoa, top with spinach, sliced bell pepper, shredded carrots, and sliced chicken.
4. 4. Drizzle the peanut basil sauce generously over the assembled bowl.
5. 5. Sprinkle with chopped basil, sesame seeds, sliced green onions, and toasted coconut flakes if desired.
6. 6. Toss gently to combine, or serve with sauce on the side so each eater can control the amount.
7. 7. If you prefer a crunchy bite, add a handful of crushed almonds or chopped peanuts.
8. 8. Serve immediately while the quinoa is warm; leftovers keep well in the fridge for up to 2 days.
9. 9. For a dairy‑free option, swap the honey for maple syrup.
10. 10. Feel free to pair with a light cucumber salad or a squeeze of fresh lime for extra zing.

Chef's Note

Let the sauce sit for 5 minutes after mixing—the peanut butter will thicken slightly, then stir back in just before serving for a silky finish.

Make-Ahead Tips

Store the quinoa, veggies, and sliced chicken separate from the sauce. Assemble bowls fresh or let them sit in the fridge then drizzle sauce right before eating.

Substitutions

Swap chicken for firm tofu, tempeh, or grilled shrimp. Use no‑gluten soy sauce or coconut aminos for a gluten‑free version. Replace basil with spinach or arugula if basil is not on hand.