At a glance

Read through the method once, then measure every ingredient before you begin.

• Yield: 4 meal-prep bowls
• Prep time: 18 minutes
• Cook time: 25 minutes

The listed weights are the reviewed basis for nutrition; household measures are rounded for practical cooking.

Estimated nutrition per serving

Serving basis: One serving from the editor-reviewed yield of 4 meal-prep bowls.

• Calories: 490 kcal
• Protein: 45 g
• Carbohydrates: 43 g
• Fat: 18 g
• Sodium: 306 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Ingredients

Measure these ingredients for the full reviewed recipe yield.

• 1 1/3 lb (600 g) raw boneless, skinless chicken breast
• 1 1/3 lb (600 g) peeled orange sweet potato, cut into 3/4-inch cubes
• 6 cups (420 g) finely shredded green cabbage
• 3 medium (360 g) tomatoes, chopped
• 6 packed cups (180 g) baby spinach
• 1/2 cup (80 g) dry-roasted unsalted peanuts, processed to a smooth butter
• 1/4 cup (60 g) fresh lime juice
• 1/4 cup (60 g) warm water
• 1 tablespoon (14 g) olive oil
• 2 teaspoons (5 g) paprika
• 1/4 teaspoon (1.5 g) fine salt

Directions

1. Heat the oven to 425°F (220°C). Toss the sweet potato with half the oil and spread it over one half of a large sheet pan.

2. Rub the chicken with the remaining oil, paprika, and salt and place it on the other half of the pan. Roast until the chicken reaches 165°F (74°C) and the sweet potato is tender, 20 to 25 minutes.

3. Whisk the peanut butter, lime juice, and warm water into a pourable sauce.

4. Rest and slice the chicken. Divide the cabbage, spinach, tomatoes, sweet potato, and chicken among four bowls and drizzle with the peanut sauce.

Sources

1. USDA FoodData Central — April 2026 data release