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