Description
Thai Peanut Chicken Buddha Bowls are a vibrant, nutritious meal that beautifully melds tender chicken, crunchy vegetables, and fluffy rice, all drizzled with a rich peanut sauce. Perfect for weeknight dinners or meal prep, these bowls promise an explosion of flavors. Each bite brings a delightful balance of textures and freshness, making it an unforgettable dining experience.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 lb)
- 1 cup brown rice (uncooked)
- 1 cup bell peppers, chopped
- 1 cup broccoli florets
- 1/4 cup creamy natural peanut butter
- 3 tbsp low-sodium soy sauce
- 1 tbsp fresh ginger, grated
- 2 tbsp lime juice (freshly squeezed)
- Salt and pepper to taste
Instructions
- Prepare the Rice: Cook brown rice according to package instructions; fluff with a fork when done.
- Cook the Chicken: Heat oil in a skillet over medium heat. Season chicken breasts with salt and pepper. Cook for 6-7 minutes per side until golden brown and reach an internal temperature of 165°F (75°C).
- Chop the Veggies: While the chicken cooks, chop bell peppers and broccoli into bite-sized pieces.
- Make the Peanut Sauce: In a bowl, whisk together peanut butter, soy sauce, ginger, lime juice, and add water for desired consistency.
- Assemble Your Bowls: Layer rice at the bottom of each bowl, top with sliced chicken and vegetables.
- Drizzle & Serve: Generously drizzle peanut sauce over each bowl before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 70mg
Keywords: Swap chicken for tofu or turkey for alternative protein options. Add extra veggies like carrots or snap peas for additional color and crunch. Store leftovers in an airtight container for up to three days.