# What You Need:
→ Chicken
01 - 1.1 lbs boneless, skinless chicken breasts or thighs
02 - 1 tablespoon olive oil
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon garlic powder
05 - 0.5 teaspoon ground cumin
06 - 0.5 teaspoon salt
07 - 0.25 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 - 0.33 cup creamy peanut butter
17 - 2 tablespoons soy sauce or tamari
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 Make:
01 - Preheat oven to 400°F. 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 chicken on the prepared baking sheet. Bake for 20 to 25 minutes, or until fully cooked with internal temperature reaching 165°F. Rest for 5 minutes, then slice.
04 - Rinse rice or quinoa, place in a saucepan with water or broth, bring to a boil, then reduce heat, cover, and simmer until tender. Brown rice requires approximately 25 minutes, quinoa requires approximately 15 minutes. Fluff with a fork.
05 - Prepare and arrange all vegetables and toppings on a cutting board or in separate bowls.
06 - Whisk peanut butter, soy sauce, rice vinegar or lime juice, honey, sriracha if using, and warm water until reaching pourable consistency.
07 - Divide grains among four bowls. Top each with sliced chicken, vegetables, and greens. Drizzle generously with peanut sauce.
08 - Garnish with chopped peanuts, cilantro, and lime wedges. Serve immediately.
