Categories: Chicken

Ingredients

• 1 large sweet potato, peeled, cut into 1/2" cubes
• 1 large red onion, finely chopped
• 3 Tbsp. extra-virgin olive oil, divided
• Kosher salt
• Freshly ground black pepper
• 1 lb. boneless, skinless chicken breasts
• 1/2 tsp. garlic powder
• 1/2 tsp. ground ginger
• 1 small clove garlic, finely chopped
• Juice of 1 lime
• 2 Tbsp. creamy peanut butter
• 1 Tbsp. honey
• 1 Tbsp. reduced-sodium soy sauce
• 1 Tbsp. toasted sesame oil
• 4 c. cooked brown rice
• 1 avocado, thinly sliced
• 2 c. baby spinach
• 1 Tbsp. chopped fresh cilantro
• 1 tsp. toasted sesame seeds

Directions

1. Preheat oven to 425°. On a large baking sheet, toss potatoes and onion with 1 tablespoon olive oil; season with salt and pepper. Bake until tender, 20 to 25 minutes.

2. Meanwhile, in a large skillet over medium-high heat, heat 1 tablespoon olive oil. Season chicken with garlic powder, ginger, salt, and pepper. Cook chicken, turning occasionally, until golden and no longer pink, about 8 minutes per side. Transfer to a cutting board and let rest 10 minutes, then thinly slice.

3. In a small bowl, whisk garlic, lime juice, peanut butter, honey, and soy sauce until combined. Whisk in sesame oil and remaining 1 tablespoon olive oil until smooth.

4. Divide rice among bowls. Top with potato mixture, chicken, avocado, and spinach. Sprinkle with cilantro and sesame seeds. Drizzle with dressing.

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