Peanut Chicken Protein Bowls

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 cups 

  cooked brown rice

• 1 

  avocado, thinly sliced

• 2 cups 

  baby spinach

• 1 Tbsp. 

  chopped fresh cilantro

• 1 tsp. 

  toasted sesame seeds

Directions

1. Step 1Preheat 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. Step 2Meanwhile, 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. Step 3In 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. Step 4Divide rice among bowls. Top with potato mixture, chicken, avocado, and spinach. Sprinkle with cilantro and sesame seeds. Drizzle with dressing.