Start by chopping the chicken breast into bite-sized pieces and mincing 2 cloves of garlic. Rinse and drain your quinoa or rice, then set aside. Prepare your bell peppers by slicing them into thin strips for easy assembly later.

Heat 1 tablespoon of oil in a large skillet over medium heat. Season the chicken pieces with salt and pepper before adding them to the skillet. Cook for about 5–7 minutes, stirring occasionally, until the chicken turns golden brown and no longer pink in the center.

In a medium bowl, whisk together ½ cup of peanut butter, ¼ cup of soy sauce, 2 tablespoons of brown sugar, and the minced garlic. If desired, add in ½ cup of coconut milk for creaminess.

Once the chicken is perfectly cooked, pour the peanut sauce over the chicken in the skillet. Stir well and simmer for an additional 2-3 minutes.

In serving bowls, place a generous scoop of quinoa or rice as the base. Top with the peanut chicken mixture, and arrange the sliced bell peppers and any additional veggies on top.

Sprinkle fresh cilantro over the top and add a squeeze of lime juice before serving.