1
/
of
1
Peanut Chicken Bowl With Roasted Sweet Potato And Jasmine Rice
Peanut Chicken Bowl With Roasted Sweet Potato And Jasmine Rice
Ingredients for One
Ingredients for One
- 150 grams free range chicken breast fillet
- 200 grams sweet potato
- 30 grams spinach
- 5 grams coriander
- 0.25 red onion
- 0.25 lemon
- 0.25 Lebanese cucumber
- 0.5 cup jasmine rice
- 1 tbsp sesame seed
- 0.25 tbsp all purpose seasoning
- 1 peanut butter portion pack
- 0.5 honey portion pack
- 0.75 tbsp soy sauce - PANTRY ITEM
- extra virgin olive oil - PANTRY ITEM
- salt & pepper - PANTRY ITEM
Ingredients for Two
Ingredients for Two
- 300 grams free range chicken breast fillet
- 400 grams sweet potato
- 60 grams spinach
- 10 grams coriander
- 0.5 red onion
- 0.5 lemon
- 0.5 Lebanese cucumber
- 1 cup jasmine rice
- 2 tbsp sesame seed
- 0.5 tbsp all purpose seasoning
- 2 peanut butter portion pack
- 1 honey portion pack
- 1.5 tbsp soy sauce - PANTRY ITEM
- extra virgin olive oil - PANTRY ITEM
- salt & pepper - PANTRY ITEM
Ingredients for Three
Ingredients for Three
- 600 grams free range chicken breast fillet
- 800 grams sweet potato
- 120 grams spinach
- 20 grams coriander
- 1 red onion
- 1 lemon
- 1 Lebanese cucumber
- 2 cup jasmine rice
- 4 tbsp sesame seed
- 1 tbsp all purpose seasoning
- 4 peanut butter portion pack
- 2 honey portion pack
- 3 tbsp soy sauce - PANTRY ITEM
- extra virgin olive oil - PANTRY ITEM
- salt & pepper - PANTRY ITEM
Ingredients for Four
Ingredients for Four
- 900 grams free range chicken breast fillet
- 1200 grams sweet potato
- 180 grams spinach
- 30 grams coriander
- 1.5 red onion
- 1.5 lemon
- 1.5 Lebanese cucumber
- 3 cup jasmine rice
- 6 tbsp sesame seed
- 1.5 tbsp all purpose seasoning
- 6 peanut butter portion pack
- 3 honey portion pack
- 4.5 tbsp soy sauce - PANTRY ITEM
- extra virgin olive oil - PANTRY ITEM
- salt & pepper - PANTRY ITEM
Prep:
- preheat oven to 220°C
- peel and cut sweet potato into ½\" small cubes
- finely chop red onion
- juice lemon
- wash and thinly slice cucumber
- wash and chop coriander
Method:
- Add water with a pinch of salt and rice to a saucepan, using a ratio of 1.5 cups water to 1 cup rice. Bring to the boil, then cover with a tight fitting lid and cook on low heat for 14 minutes. Stand covered for 5 minutes, then fluff the rice with a fork.
- On a baking sheet, toss sweet potato cubes and red onion with olive oil (0.5 tbsp/person). Season with salt, pepper, and ½ of the all-purpose seasoning. Bake for 20–25 minutes until tender.
- Heat olive oil (0.5 tbsp/person) in a skillet over medium-high heat. Rub chicken with remaining all-purpose seasoning, salt, and pepper. Cook for 6–8 minutes per side until golden and cooked through. Rest for 5 minutes, then slice.
- In a small bowl, whisk peanut butter, honey, soy sauce, and lemon juice until smooth. Add olive oil (0.25 tbsp/person), whisking to combine.
- Divide cooked jasmine rice between bowls. Top with roasted sweet potato mixture, sliced chicken, cucumber, and spinach. Sprinkle with sesame seeds and chopped coriander. Drizzle with peanut dressing and serve.
