Description

These Peanut Chicken Sweet Potato and Broccoli Bowls are a wholesome, flavor-packed meal featuring juicy chicken, roasted sweet potatoes, and tender broccoli drizzled with a creamy peanut sauce. Perfect for meal prep, quick dinners, or healthy lunches, these balanced bowls combine protein, vegetables, and nourishing carbs in one colorful and satisfying dish.

Ingredients

For the Bowls:
1 ½ pounds boneless, skinless chicken breasts
2 medium sweet potatoes, peeled and cubed
3 cups broccoli florets
2 tablespoons olive oil (divided)
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika

For the Peanut Sauce:

½ cup creamy peanut butter
2 tablespoons soy sauce
1 tablespoon lime juice
1 tablespoon honey
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
2–4 tablespoons warm water (to thin)

Optional Additions:

2 cups cooked rice or quinoa
Chopped peanuts
Sliced green onions
Red pepper flakes

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Instructions

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss sweet potatoes with 1 tablespoon olive oil, salt, pepper, and paprika. Spread evenly on the baking sheet.
Roast for 15 minutes, then add broccoli tossed with remaining olive oil and a pinch of salt.
Continue roasting 12–15 minutes until vegetables are tender and lightly caramelized.
While vegetables cook, season chicken with olive oil, salt, pepper, and garlic powder.
Grill, bake, or pan-sear over medium heat for 6–8 minutes per side, depending on thickness, until fully cooked. Let rest, then slice.
In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, garlic, and ginger. Add warm water gradually until smooth and pourable.
Assemble bowls with rice or quinoa (if using), roasted sweet potatoes, broccoli, and sliced chicken.
Drizzle generously with peanut sauce and garnish as desired.

Notes

Use chicken thighs for extra juiciness.Add shredded carrots or red cabbage for crunch and color.Make it spicy by adding sriracha to the peanut sauce.Substitute almond butter for peanut butter if preferred.For a vegetarian version, swap chicken for roasted tofu or chickpeas.Store sauce separately and add after reheating for best texture.