Welcome to Good 2 Eat, brought to you by Supreme Rice, where every Thursday, 2une In will be cooking with Chef Kevin Belton to show you a new and delicious recipe to try at home!Peanut Chicken Protein Bowls1 sweet potato, peeled, cut into 1/2" cubes1 red onion, finely chopped3 Tbsp. olive oil, divi dedKosher saltFreshly ground black pepper4 chicken thighs, boneless, skinless1/2 tsp. garlic powder1/2 tsp. ground ginger1 garlic clove, finely chopped1 lime, juiced2 Tbsp. creamy peanut butter1 Tbsp. honey1 Tbsp. soy sauce1 Tbsp. toasted sesame oil2 cups Supreme brown rice, cooked1 avocado, thinly sliced2 cups baby spinach1 Tbsp. cilantro, chopped1 tsp. toasted sesame seedsArrange a rack in the center of the oven; preheat to 425 degrees. On a large baking sheet, toss potatoes and onion with 1 Tbsp. olive oil; season with salt and pepper.Bake potatoes until tender, 20 to 25 minutes.Meanwhile, in a large skillet over medium-high heat, heat 1 Tbsp. olive oil. Season chicken with garlic powder, ginger, salt, and pepper. Cook chicken, turning occasionally, until golden brown and an instant-read thermometer inserted into thickest part registers 165 degrees, about 8 minutes per side. Transfer to a cutting board. Let rest 10 minutes, then thinly slice.In a small bowl, whisk garlic, lime juice, peanut butter, honey, and soy sauce. Whisk in sesame oil and remaining 1 Tbsp. olive oil until smooth.Divide cooked Supreme brown rice among bowls. Top with potato mixture, chicken, avocado, and spinach. Sprinkle with cilantro and sesame seeds. Drizzle with dressing.Permalink| Comments ...read more read less