Peanut Chicken Power Bowl

Yield: 4 servings

Ingredients:

For Chicken Bites:

  • 8 oz boneless, skinless chicken breast, diced into 1 inch cubes
  • 1 T olive oil
  • 1 1/2 tsp chili powder
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder

For the Salad:

  • 2 cups mixed baby greens
  • 1 1/2 cups shelled, cooked edamame
  • 2 carrots, grated
  • 3/4 cup packed fresh cilantro leaves

For the Peanut Sauce:

  • 1/4 cup creamy peanut butter, or nut butter of your choice*
  • 1 T tamari or low-sodium soy sauce
  • 2 T freshly squeezed lime juice
  • 2 T water
  • 2 tsp honey
  • 2 tsp chili garlic paste or sriracha (can substitute cayenne pepper to taste)
  • 2 teaspoons freshly grated ginger

*alternatives to peanut butter: almond butter or sunbutter (made with sunflower seeds)

Directions:

  1. Preheat oven to 350 F. Cube chicken and assemble ingredients.
  2. In a large bowl, combine diced chicken breast, chili powder, salt, pepper and garlic powder. Stir in olive oil until well combined.
  3. Optionally line a baking sheet with parchment paper, and distribute chicken in a single layer. Bake for 30 minutes, until cooked through.
  4. While the chicken bakes, grate carrots and assemble your salad ingredients for serving. Wash greens, slice lime wedges, roughly tear or chop cilantro, and portion out edamame. Typically the salad is not blended in advance and is assembled per plate beneath the chicken, but if you prefer you can pre-make a more conventional tossed salad in a bowl with the ingredients.
  5. In a small bowl, whisk the peanut butter, tamari, lime juice, honey, chili garlic paste and ginger together (optionally you can blend this in a blender). Add small amounts of water as needed for desired thickness. Set aside.
  6. Once chicken is finished cooking, build your plate (or plates) by layering the salad ingredients, topping the plate with chicken, and drizzling dressing over top to evenly coat.