1 1/2cupwhole grains (measure dry then cook)brown rice, quinoa or another grain
1 1/2lbschicken breastsabout 3 large chicken breasts OR use 2-3 cups cooked rotisserie chicken
1tbspolive oil
1/2 tspgarlic powder
1/4tsp ground pepper
1/2tsp coarse salt
1 1/2cupschopped red cabbage
2carrots, peeled & shredded
1pepper, chopped
1cupchopped cucumber
chopped mint or basil
For the Peanut Sauce
1/2cuppeanut butter
2 1/2tbspsoy sauce
1/2lime, juiced
1 1/2tbspsriracha, chili sauce or another hot sauceTaste the sauce then add another 1/2 tbsp sriracha if you like it spicier.
1tspgrated fresh ginger
1/4-1/3cupwarm water
Instructions
Cook the whole grains according to package instructions and set aside.
To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, sriracha, ginger and 1/4 - 1/3 cup warm water and set aside.
**If you already have cooked chicken use that - about 2-3 cups cooked chicken or another protein. If not, see how to cook chicken below.
To make the chicken, pre-heat the oven to 425F. Stir together 1 tbsp olive oil with 1/2 tsp garlic powder, 1/4 tsp pepper and 1/2 tsp coarse salt. Spread over both sides of the chicken breasts, put on a parchment-lined baking sheet and cook for 20-22 minutes or until done (165 internal temperature). Once cooled down, chop or pull chicken for the bowls.
To make the bowls, divide the grains between the bowls and then top with red cabbage, carrots, pepper, cucumber, chicken, peanut sauce and mint.
Notes
If you put the peanut sauce in the fridge, when you remove it the sauce may need a little extra tbsp of warm water just to thin it again to your desired texture.