Cook brown rice or quinoa according to package instructions, using vegetable broth for added flavor if desired.

Season chicken breasts with salt and pepper. In a skillet over medium heat, cook for about 6 minutes on each side until golden brown, ensuring internal temperature reaches at least 165°F (75°C).

Whisk together peanut butter, soy sauce, lime juice, minced garlic, and a splash of warm water until smooth. Adjust consistency as needed.

Slice mixed veggies into bite-sized pieces.

Layer cooked grains in bowls followed by sliced chicken and topped with fresh veggies.

Generously drizzle the peanut sauce over the assembled bowls and garnish with chopped peanuts or cilantro if desired.