These Ginger Chicken Power Bowls with creamy lime dressing is packed with powerful superfoods to get you through the week. It’s full of flavor, perfect for meal prep, and easily customized to fit your dietary needs!
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Why You Should Make This
- Loads of veggies, protein, carbs, and that extra special sauce that brings all the flavor
- Power bowls are a meal prep lover’s dream
- Use whatever veggies you have in your fridge for a fast, flexible meal
What Is In A Power Bowl?
Basically, it’s the perfect balance of protein, grains, veggies, and fat. That’s what gives you the power to tackle just about anything!
Even though its a chicken power bowl recipe, I really like to pack in a TON of vegetables because plants are full of nutrition. And depending on your grains and dressing ingredients, this bowl can be made gluten-free and dairy-free as needed.
Recipe Ingredients:
Protein bowl recipes would not be complete without the right list of simple ingredients. Here’s what we need for the chicken, dressing, and toppings:
ginger chicken
- honey – honey adds a delicious sweetness and balances the umami flavors in the sauce.
- coconut aminos – or tamari or low-sodium soy sauce, depending on your preference and dietary needs.
- avocado oil – a high-heat neutral oil like avocado oil works well in the marinade and also when cooking the chicken.
- ginger – freshly grated ginger or store-bought ginger paste are equally delicious.
- garlic – garlic adds that savory, punchy bite.
- organic chicken breasts – go for boneless, skinless chicken breasts or skinless chicken thighs if you prefer a richer flavor.
power bowl
- uncooked grain of choice – I love freekeh (toasted crushed wheat), but you can use farro, quinoa, white or brown rice, or cauliflower rice for a grain-free option.
- broccoli and sweet potatoes – delicious flavor plus complex carbs.
- avocado oil – we need avocado oil again to roast the vegetables in the oven.
- salt, pepper and garlic powder – garlic powder adds extra flavor without having to peel more garlic cloves. Salt and pepper enhance flavor.
- bell peppers – go for any color of bell pepper you like, such as red, yellow, orange, or green.
- red onion – red onion adds color as well as subtle savory flavor and a spicy kick.
- salad greens – get creative with your salad greens and use your favorite, including romaine lettuce, mixed greens, baby spinach, arugula, red cabbage, or green leaf lettuce.
creamy lime dressing
- canned coconut milk – or plain whole milk Greek yogurt adds the creamy part of our homemade dressing.
- extra virgin olive oil – for the fruitiest, freshest flavor.
- lime juice – use freshly squeezed lime juice for the best flavor.
- cilantro – fresh cilantro adds an extra burst. Replace it with fresh parsley if you do not like cilantro.
- honey – raw honey balances the acidity.
- garlic – fresh garlic elevates this dressing to new heights.
- sea salt – to enhance those creamy lime flavors.
Instructions Overview
Make these ginger chicken power bowls in sequence and you will have meals prepped for the week in no time! Here are the step-by-step instructions:
1
Marinate the chicken
Preheat the oven to 375ºF. Line a baking sheet with parchment paper or foil (this is for the veggies).
In a shallow dish, combine honey, coconut aminos, oil, ginger, and garlic. Add the chicken and marinate for 15-20 minutes, or cover and marinate in the fridge overnight.
2
cook the grains
Cook your grain of choice according to the package directions.
Note: I used my Instant Pot so I could get started on the roasted veggies.
3
prep the veggies
Toss the broccoli and sweet potatoes with oil, garlic powder, salt, and pepper. Spread into one even layer on the prepared baking sheet and roast for 20 minutes.
While the veggies are roasting, slice the red bell pepper and dice the red onion.
4
cook the chicken
Heat a non-stick skillet over medium heat. Add a tablespoon of olive oil and the marinated chicken breasts and cook for 5-6 minutes on each side. Rest for a few minutes before slicing into bite-sized pieces.
Meanwhile, bring the rest of the marinade to a boil in the skillet until thick and sticky. (Don’t worry! This will kill the bacteria from the raw chicken breast). Then return the now-sliced chicken to the skillet and stir to coat.
5
Make the Dressing
Add the coconut milk (or yogurt), oil, lime juice, cilantro, honey, garlic, and salt to a blender or food processor. Blend until smooth.
6
Assemble the Bowls
Layer the salad greens, cooked grain, veggies, then chicken in bowls. Drizzle with the creamy lime dressing, then top with your favorite toppings. Enjoy!
Diet-Friendly Variations:
The best part about power bowls is that they are customary to you and your family’s dietary needs. Try any of the following:
- Gluten-Free / Grain-Free – make sure to use either coconut aminos or tamari in the marinade and quinoa, rice, or low-carb cauliflower rice for the grains.
- Dairy-Free – make the creamy lime dressing with coconut milk.
- Paleo – use raw honey and cauliflower rice as the grain.
- Meat-Free or Vegetarian – replace the chicken with an equal amount of tofu or tempeh. I haven’t tried this version, but I can imagine it would be a delicious meal!
How to Store & Meal Prep
Leftover chicken protein bowls can be stored covered in the fridge or in an airtight container for up to 3 days.
Meal Prep: Portion into 4-6 airtight containers or mason jars, but leave the dressing in a separate airtight container on the side. Each day when you are ready to dig in, toss with the creamy lime dressing and enjoy!
Recipe FAQs
What does a power bowl consist of?
Typically, a power bowl contains 5 essentials, including protein, veggies, grain, fat, and sauce.
Are power bowls healthy?
Absolutely! Power bowls are a balanced meal containing a lot of protein content, healthy fats, and fiber that support a healthy lifestyle.
How many calories are in a power bowl?
The calories can vary greatly depending on what’s in them, but one serving of this ginger chicken power bowl is 840 calories based on 4 servings and 2 tablespoons of dressing.
If you make this Ginger Chicken Power Bowl recipe, be sure to leave a comment and review on the blog! I love hearing from you, and it helps others learn more about the recipe too! Xx Ashley
Ginger Chicken Power Bowls
Ingredients
Ginger Chicken
- ¼ cup honey
- ¼ cup coconut aminos, tamari, or low sodium soy sauce
- 1 tablespoon avocado oil, or high heat oil
- 1 tablespoon ginger paste or freshly grated ginger
- 1 teaspoon minced garlic
- 1 ½ pounds organic chicken breast
Bowls
- 1 cup uncooked freekeh, or quinoa or rice
- 1 medium head broccoli, chopped
- 1 large sweet potato, chopped
- ½ tablespoon avocado oil
- ½ teaspoon garlic powder
- fine sea salt, to taste
- black pepper, to taste
- 1 large red bell pepper, thinly sliced
- ½ medium red onion, diced (about 1/2 cup)
- 4 cups packed fresh salad greens, spring mix, romaine, spinach, etc.
Creamy Lime Dressing
- ½ cup lite canned coconut milk or plain whole milk yogurt, preferably Greek or Skry
- ⅓ cup extra virgin olive oil or avocado oil
- 2 limes, juiced
- 2 tablespoons freshly chopped cilantro
- 1 tablespoon honey
- 2 teaspoons minced garlic
- ¼ teaspoon fine sea salt
Optional Toppings
- sliced avocado
- freshly cracked black pepper
- sesame seeds
Instructions
- Preheat oven to 375ºF and line baking sheet with parchment paper or foil; set aside.
- Marinate the chicken: In shallow dish combine honey, coconut aminos (or tamari/soy sauce), oil, ginger and garlic. Place chicken in dish flipping over to coat; let marinate for 15-20 minutes or overnight.
- Cook your grains: Meanwhile, cook the grains according to package instructions.
- Prep your veggies: Cut broccoli and sweet potatoes; toss them in oil, garlic powder, salt and pepper. Place on lined baking pan and roast for about 20 minutes. Slice red bell pepper and dice red onion; set those aside.
- Cook the chicken: Once the chicken has marinated for about 15 minutes, remove chicken from marinade dish (save the marinade for next step) and place in preheated skillet; cook on medium heat about 4 minutes on each side, or until internal temperature reaches 165ºF. Transfer chicken to cutting board and cool before cutting into chunks.
- Cook down marinade: Pour marinade into skillet and cook on medium-high heat, bringing the marinade to a boil. (Don't worry! This will kill the bacteria from the raw chicken breast). Whisk marinade for about 1 minute while simmering, until marinade is thick and sticky. Then return cooked/cut chicken to pan and stir to coat; turn off stovetop and let the chicken rest in skillet.
- Make your dressing: Add all of the dressing ingredients to blender/food processor until smooth.
- Assemble the bowls :Place greens, grains, veggies and honey ginger chicken in bowls. Then top with avocado, freshly cracked black pepper, sesame seeds and the creamy lime dressing. Enjoy!
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