Meal: Lunch or Dinner 
Dietary Type: Omnivore       
Prep Time: 15 minutes 
Cook Time: 30 minutes
Serves: 4

The Dish
This restaurant-worthy recipe is surprisingly easy to make and equally as delicious. A thick, savory, peanut butter sauce is used to coat the chicken as well as act as the sticky surface to adhere the crunchy sesame seeds. The sauce is made by combining peanut butter, garlic, vinegar, soy sauce, broth, and ground cumin. The sauce also is used to season the vegetables in this recipe. Steamed brown rice serves as the base of this vibrant and tasty peanut and sesame chicken bowl. 

Hacking this Recipe: The savory peanut sauce can be made a few days in advance to ease the day-of prep. Depending on the peanut butter used to make this recipe, you may need to thin it out with a little extra broth. The sauce should have a similar consistency to mayonnaise. 

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Ingredients
1 cup (165 g) brown rice 
1 lb. (450 g) boneless skinless chicken breasts, cut into nugget-sized pieces 
1/4 cup (60 g) peanut butter 
1 each (4 g) garlic clove, peeled and minced 
1 tablespoon (15 ml) apple cider vinegar 
1 tablespoon (15 ml) low sodium soy sauce 
1 tablespoon (15 ml) chicken or vegetable broth 
1/4 teaspoon (.5 g) ground cumin 
1/2 cup (70 g) white and black sesame seeds 
2 cups (160 g) broccoli florets 
1/2 cup (60 g) red bell peppers, seeded and diced 
1/2 cup (55 g) sliced carrots 
1 tablespoon (15 ml) olive oil

Preparation 

• Rinse rice with cool water and place in a medium saucepan. Add 2 cups (475 ml) of water to the saucepan and bring to a boil over medium-high heat. Once boiling, reduce heat to medium-low, cover, and cook for 30-35 minutes or until tender. 
• Preheat oven to 350°F / 175°C. 
• While the rice is cooking, pat chicken dry with paper towels and set aside. 
• In a medium bowl, place peanut butter, garlic, vinegar, soy sauce, broth, and cumin. Whisk to combine the sauce and divide between two bowls. Set one of the bowls aside to be used for seasoning the vegetables. 
• Place sesame seeds on a plate and spread out in an even layer. 
• Toss or spread sauce over the chicken pieces until coated. Place the coated chicken pieces on the plate and coat, on all sides, with sesame seeds. Transfer the chicken pieces to a large baking sheet, placing the chicken on 1 side of the sheet.
• Using the reserved bowl with the sauce, add broccoli, peppers, and carrots and toss to coat. Transfer vegetables to the baking sheet, spreading out in an even layer on the opposite side of the chicken. Drizzle the vegetables with olive oil. 
• Place the baking sheet in the oven and bake for 15-20 minutes, flipping the chicken and vegetables halfway through, or until the chicken is cooked through and the vegetables are tender. 
• Divide rice, chicken, and vegetables between plates or bowls. 

Vegetarian and Vegan Modifications: Tofu works as a delicious substitution for the chicken in this recipe. 

Gluten-Free Modifications: Substitute the soy sauce in this recipe for gluten-free tamari.