Asian-inspired flavors run throughout this meal, starting with chicken breast marinated with rice vinegar, toasted sesame oil, and gochugaru (Korean chili flakes), then grilled for a smoky finish. It's served over roasted diced sweet potatoes coated with lime and more chili flakes. For an added protein boost, there's a base of cilantro quinoa with garlic and red onion. Two exciting garnishes accompany the meal. The first one is a satay sauce made with peanut butter, ginger, garlic, sambal, and coconut aminos for an extra savory flavor. The second is a side of chili-lime candied peanuts tossed with green onions to sprinkle over the dish.

Ingredients: antibiotic-free chicken breast, sweet potatoes, quinoa, green onions, peanuts, unsweetened creamy peanut butter (peanuts), red bell peppers, garlic, agave nectar, red onions, olive oil, lime juice, toasted sesame oil, ginger, rice vinegar, coconut aminos (coconut sap, sea salt), water, gochugaru pepper flakes, mirepoix concentrate (water, sea salt, vegetable stock (carrot, celery and onion stocks), carrot stock, tapioca starch, cabbage juice concentrate, celery stock, onion stock, natural flavors, mushroom stock, tomato paste), cilantro, sambal oelek chili paste (red chili peppers, salt, distilled vinegar, xanthan gum), extra virgin coconut oil, sea salt, ground ginger, granulated green onion, lime powder