Peanut Chicken Protein Bowls

Ingredients · for 4 (scales to your household)

• 1 Sweet potato $0.64
• 1 Red onion $0.60
• 3 tbsp. Extra-virgin olive oil $0.55
• 1/2 tsp Kosher salt $0.03
• 1/4 tsp Ground black pepper $0.03
• 2 Boneless, skinless chicken breasts $7.50
• 1/2 tsp. Garlic powder $0.07
• 1/2 tsp. Ground ginger $0.01
• 1 Garlic clove $0.03
• 1 Lime, juiced $0.84
• 2 tbsp. Creamy peanut butter $0.19
• 1 tbsp. Honey $0.29
• 1 tbsp. Reduced-sodium soy sauce $0.05
• 1 tbsp. Toasted sesame oil $0.48
• 4 c. Brown rice $4.91
• 1 Avocado $1.49
• 2 c. Baby spinach $1.69
• 1 tbsp. Fresh cilantro $0.02
• 1 tsp. Toasted sesame seeds $0.06

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Cook the brown rice according to package directions. Set aside.
2. Arrange a rack in center of oven; preheat to 425°. On a large baking sheet, toss potatoes and onion with 1 Tbsp. olive oil; season with salt and pepper.
3. Bake potatoes until tender, 20 to 25 minutes.
4. Meanwhile, in a large skillet over medium-high heat, heat 1 Tbsp. olive oil. Season chicken with garlic powder, ginger, salt, and pepper. Cook chicken, turning occasionally, until golden brown and an instant-read thermometer inserted into thickest part registers 165°, about 8 minutes per side. Transfer to a cutting board. Let rest 10 minutes, then thinly slice.
5. In a small bowl, whisk garlic, lime juice, peanut butter, honey, and soy sauce. Whisk in sesame oil and remaining 1 Tbsp. olive oil until smooth.
6. Divide rice among bowls. Top with potato mixture, chicken, avocado, and spinach. Sprinkle with cilantro and sesame seeds. Drizzle with dressing.

Per serving