Peanut Chicken Power Bowl
- 4 boneless skinless chicken thighs
- Salt and pepper to taste
- 1 ½ cups brown rice
- 2 Tbsp Extra Virgin Olive Oil, divided in half
- 3 cups Organic low sodium chicken broth
- 1 red bell pepper, sliced
- 1 head broccoli, cut into florets
- 1 English cucumber, sliced
- Cilantro and sesame seeds for garnish
- ½ cup natural smooth peanut butter
- 1/3 cup Tamari
- 2 Tbsp. rice vinegar
- 1” piece of fresh ginger, peeled and finely chopped
- 2 tsp. raw honey
- 2 tsp. sesame oil
- 1 pinch red pepper flakes
- Water to thin to desired consistency (I usually add about ¼ cup)
Chicken, Veggies, and Rice:
1. Pre-heat the oven to 400 degrees F.
2. Heat a large pot over medium heat and add 1 Tbsp extra virgin olive oil. Once hot, add the brown rice and stir for about a minute, until the rice is just toasted but not burnt. Add in the broth and bring to a boil. Once boiling, turn down to a simmer, cover the pot, and cook for about 30 minutes. Uncover and check the rice to make sure it is fully cooked and then cover and let steam for another 10 minutes.
3. Meanwhile, place the chicken thighs in a baking dish and season with salt and pepper. Once the oven has heated up, put the chicken in the oven and cook about 20 minutes, until the internal temperature has reached 165 degrees F.
4. While the rice and chicken are cooking, heat a pan over medium heat. Add the remaining 1 Tbsp extra virgin olive oil. Once hot, add the bell pepper and broccoli florets and sauté until desired tenderness is achieved (I usually go for about 4 minutes). Remove from heat and set aside.
5. Now you can make your sauce. Add all ingredients for the sauce together in a bowl and whisk until smooth. I usually start by adding about 3 Tbsp water and then add more bit by bit until the desired consistency is reached.
6. Once everything is cooked, add a scoop of rice, 1 chicken thigh, and veggies to a bowl. Top with sauce, cilantro leaves, and sesame seeds.