Rainbow Prune Rice Bowl with Peanut Sauce

This rainbow rice bowl doesn't just captivate with its appearance. With its substantial protein content, it has impressive nutritional value as well!

Prep Time 35 min

serving: 1/4 of recipe

calories: 740kcal

carbohydrates: 96g

protein: 40g

fat: 24g

sodium: 1680mg

fiber: 8g

sugar: 32g

1/2 cup smooth peanut butter

3 tbsp pure maple syrup

3 tbsp soy sauce

2 tbsp rice vinegar

1 tbsp sesame oil

1 clove garlic, minced

1 tbsp minced fresh ginger root

1 to 2 tsp sriracha sauce

1 lb boneless, skinless chicken breasts, diced

1 red bell pepper, cut into 1/2-inch chunks

1 yellow bell pepper, cut into 1/2-inch chunks

1 tsp salt, divided

1 tsp ground black pepper

1 cup basmati rice

2 carrots, peeled

1/2 English cucumber

1 cup Sunsweet Amaz!n Prunes, chopped

1 red Thai chile pepper, seeded and finely sliced

2 green onions, thinly sliced

Preheat oven to 400°F.

In blender or using tall cup and immersion blender, purée peanut butter, maple syrup, soy sauce, rice vinegar, sesame oil, garlic and ginger until smooth. If sauce is too thick, mix in 1 tbsp of water at a time until you reach the desired consistency. Season with sriracha.

In large bowl, stir together chicken, red pepper, yellow pepper, ½ tsp salt and pepper. Add 2 tbsp peanut sauce and mix well. Transfer to baking sheet and spread to even layer.

Bake for 15 to 20 minutes or until chicken is fully cooked and vegetables are tender.

Meanwhile, prepare rice in boiling salted water according to package instructions.

Using vegetable peeler, create wide lengthwise strips of carrots and cucumber. Transfer to medium bowl and season with remaining salt.

Divide warm rice among 4 bowls. Top with chicken mixture, cucumber mixture, remaining peanut sauce and prunes. Sprinkle with Thai chile pepper and green onions and serve immediately.

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