This High Protein Chicken Bowl is a nutrient-packed dish, including spicy chicken, savory sweet potatoes, black beans, and toasted pumpkin seeds. It's drizzled with a cashew lime crema and will soon become one of your favorite go-to dishes for extra protein.
Add the cashews into a small bowl and cover with the boiling water. Soak for 1 hour, then drain.
Add all of the cashew cream ingredients into a food processor and process until smooth. Add enough milk to get desired smooth consistency.
To make the cilantro lime brown rice, combine the brown rice, low sodium chicken broth, sea salt, and freshly squeezed lime juice in a deep stock pot and bring to a simmer.
Cook until the liquid is completely absorbed by the rice and the rice is tender, about 25-30 minutes. Then, toss in freshly chopped cilantro and stir to combine.
Reduce heat from 425 degrees F to 350 degrees F once the sweet potatoes are done, and line another rimmed baking sheet with parchment paper.
Combine the ingredients for the pepitas in a small mixing bowl. Mix until fully combined, and then spread over the prepared baking sheet.
Roast for 10-12 minutes, stirring halfway. Then, remove from oven and cool.
Make the seasoning blend for the chicken in a mixing bowl by combining the cumin, paprika, chili powder, powdered garlic, and granulated onion in a small bowl. Coat the chicken well.
Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook until golden-brown on both sides and cooked through, about 4-6 minutes per side. Them, remove from the skillet and allow to rest for 5 minutes before slicing into thin slices.
Start with filling the bottom of a bowl with the cilantro lime rice, then add the cooked black beans, roasted sweet potatoes, and sliced chicken over the top. Drizzle with the crema and top with the pumpkin seeds.