Peanut-Lime Chicken and Sweet Potato Rice Bowls

Instructions

1. 1

   Preheat the oven to 220°C/425°F. During preheating, start cooking the brown rice according to the package directions. Peel the sweet potato and cut it into 1.25 cm cubes. Peel the onion and cut it into 2 cm chunks. On a 40 × 30 cm rimmed baking tray, toss both with 1 tablespoon olive oil, 0.5 teaspoon salt and 0.25 teaspoon black pepper, then spread into one layer.

2. 2

   Roast for 20–25 minutes, turning halfway through, until the sweet potato is tender and lightly browned. Prepare and cook the chicken while the vegetables roast.

3. 3

   Use boneless, skinless chicken breast. Slice it horizontally as needed to make four cutlets about 1.5 cm thick. Pat dry and season with the garlic powder, ground ginger, remaining 0.5 teaspoon salt and remaining 0.25 teaspoon black pepper.

4. 4

   Heat the remaining 1 tablespoon olive oil in a 32 cm frying pan over medium-high heat. Add the cutlets in a single uncrowded layer. Cook for 5–6 minutes per side, reducing the heat to medium if browning too quickly, until the thickest part of every cutlet reaches 74°C/165°F. Transfer to a plate and rest for 10 minutes.

5. 5

   During the chicken's rest, keep the cooked brown rice covered and warm, then fluff.

6. 6

   While the rice heats, finely grate the garlic into a bowl. Whisk in the peanut butter, lime juice, honey, soy sauce, sesame oil and 60 ml water until smooth. Peel and stone the avocado, then slice 160 g of flesh. Divide the spinach among four serving bowls.

7. 7

   Divide the hot rice and roasted vegetables among the bowls. Slice the rested chicken with a knife and add it with the avocado. Spoon the peanut-lime dressing evenly over all four bowls and serve.