Peanut Chicken Protein Bowls

The beauty of grain bowls? They’re infinitely adaptable. This protein-packed chicken bowl features juicy chicken, sweet potatoes, spinach, creamy peanut dressing, and avocado on a bed of brown rice. Perfect for meal prep or a healthy weeknight dinner!

Ingredients Table

Ingredients Description

This recipe brings together hearty sweet potatoes, tender chicken, and creamy peanut-lime dressing. Garlic and ginger add a warm depth of flavor, while soy sauce and sesame oil add that signature umami. The brown rice base offers fiber and makes this bowl super satisfying. Avocado and spinach add freshness and healthy fats.

Cooking Instructions

1. Preheat oven to 425°F (220°C). On a large baking sheet, toss sweet potatoes and onions with 1 tablespoon of olive oil, salt, and pepper. Roast for 20–25 minutes until tender.
2. Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium-high heat. Season the chicken with garlic powder, ground ginger, salt, and pepper.
3. Cook the chicken for 8 minutes per side, or until it reaches 165°F internal temperature. Let it rest for 10 minutes, then thinly slice.
4. In a small bowl, mix garlic, lime juice, peanut butter, honey, and soy sauce. Whisk in sesame oil and 1 tablespoon olive oil until smooth.
5. To serve: divide brown rice between bowls. Top with roasted sweet potato and onion, sliced chicken, avocado slices, and baby spinach.
6. Drizzle peanut dressing on top, then garnish with chopped cilantro and sesame seeds.

Nutrition Info (Approx. per serving)

• Calories: 520 kcal
• Protein: 35g
• Carbohydrates: 42g
• Fat: 25g
• Fiber: 6g
• Sodium: 620mg

Cooking Tips

• You can substitute sweet potatoes with butternut squash or carrots.
• Use pre-cooked rice for quicker meal prep.
• Adjust peanut dressing thickness by adding water 1 tsp at a time.
• Double the dressing and store in the fridge for future meals.
• Swap chicken with tofu or shrimp for variety.

Organic Quinoa Rice Cakes With Mediterranean Chicken

Get ready for a protein-packed delight with this Mediterranean-inspired dish! Crispy quinoa rice cakes topped with juicy Mediterranean-spiced chicken, tomatoes, and kalamata olives. It’s a healthy and satisfying meal perfect for dinner.

Ingredients Table

Ingredients Description

• Chicken: Marinated with garlic, lemon juice, salt, pepper, and olive oil to keep it juicy and flavorful.
• Quinoa & Rice: Organic pre-cooked quinoa and brown rice mixed with veggies and herbs for a soft, crispy cake texture.
• Spices: A combination of oregano, coriander, and paprika gives Mediterranean depth to the rice cakes.
• Feta Cheese: Adds a tangy, creamy taste inside the cakes.
• Garnish: Tomatoes and olives add freshness and flavor to the final dish.

Cooking Instructions

1. Mix garlic, salt, pepper, olive oil, and lemon juice to make a marinade.
2. Marinate the chicken in this mixture for 15–20 minutes.
3. Microwave quinoa rice packs for 90 seconds. Pour into a bowl.
4. Add zucchini, parsley, lemon zest and juice, spices, eggs, breadcrumbs, and feta cheese. Mix well.
5. Pulse ⅓ of this mix in a food processor and combine back into the bowl.
6. Shape into small cakes using about ⅓ cup per patty.
7. Heat olive oil in a skillet and cook the cakes for 3–4 minutes each side until golden.
8. Sear marinated chicken in another pan until browned and cooked through (165ºF or 75ºC).
9. Rest chicken for 5 minutes, then slice thinly.
10. To serve, layer chicken slices between two quinoa cakes. Garnish with tomatoes and olives.

Nutrition Info (Approx. per serving)

• Calories: 420 kcal
• Protein: 32g
• Carbohydrates: 25g
• Fat: 22g
• Fiber: 4g
• Sugar: 3g

Cooking Tips

• Drain excess water from zucchini to avoid soggy cakes.
• Let the chicken rest after cooking for juicy slices.
• You can meal prep the cakes and reheat them easily in a pan or oven.
• For extra flavor, serve with a garlic yogurt sauce or tzatziki.

Low-Carb Avocado Chicken Salad

This chicken salad is a lunchtime delight! Packed with creamy avocado, tender chicken, and crunchy veggies, it’s a healthy and satisfying meal that won’t weigh you down. Tossed in a tangy yogurt dressing with a hint of spice, it’s a flavor explosion that’s perfect for a light meal.

Ingredients

Ingredients Description

Greek Yogurt: Adds a tangy and creamy base without extra fat.

Avocado: A great source of healthy fats and creaminess.

Shredded Chicken: Use cooked chicken breasts for lean protein.

Celery & Onion: These veggies add crunch and flavor.

Lime Juice & Chili Powder: Provide brightness and a slight kick to the dressing.

Optional Bread: Choose low-carb bread for serving or enjoy the salad on its own.

Cooking Instructions

1. In a blender or food processor, combine the yogurt, lime juice, pepper, and chili powder. Blend well.
2. Add half of the avocado and blend again until smooth and creamy.
3. In a bowl, mix the shredded chicken, celery, diced onion, and the remaining avocado.
4. Pour the yogurt-avocado dressing into the bowl and mix until everything is evenly coated.
5. Season with salt as needed. Serve on low-carb bread or lettuce leaves.
6. Garnish with fresh cilantro leaves and enjoy!

Nutrition Info (Approx. per serving)

• Calories: 280
• Protein: 27g
• Carbohydrates: 6g
• Fat: 17g
• Fiber: 3g
• Sugar: 2g

Cooking Tips

• Use rotisserie chicken for faster prep.
• Chill the salad before serving for enhanced flavor.
• For extra crunch, add chopped nuts or seeds.
• Make it dairy-free by using avocado mayo instead of yogurt.