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 be Gluten-Free, Dairy-Free, Paleo and Vegetarian!
Alright, I’ve been meaning to share this chicken power bowl with you foreverrrr. It was one of those recipes I just kept moving around in my calendar for no good reason.
Something else I seriously need to work on is being a tidier person. I want to have a tidy home… I COULD have a tidy home if I just stopped being so lazy. A reader on Instagram pointed me in the direction of a book called, The Life-Changing Magic of Tidying Up, by Marie Kondō. I think that needs to be my spring-summer book and really adopt a new lifestyle. Can anyone else relate? Would you like to be tidier?
Okay but back to this chicken power bowl recipe…
Ginger Chicken Power Bowls with Creamy Lime Dressing
It’s a HONEY GINGER Chicken Power Bowl recipe that is SUPER flavorful.
MMMM you guys. This is a good one.
So glad I finally got around to sharing it with you! Even Mr. FMK said it was good. And he is usually very nonchalant about a lot of the recipes on here. He is not a picky eater, at all, so he is easy to please. But when he makes a point to say “This is really good” then I KNOW it’s a winner.
What Is In A Power Bowl?
Basically, it’s your perfect balance of protein, grains, veggies and fat. That’s what gives you the power to tackle just about anything – even tidying up!
Even though its a chicken power bowl recipe, I really like to pack in a TON of vegetables for an extra dose of nutrition. And depending on your grains and dressing ingredients, this bowl can be made gluten and dairy-free!
Ingredients You’ll Need:
The list of ingredients may look long here, but there are a few different components to this chicken power bowl recipe – the chicken, the bowl and the dressing. Trust me, your effort will be worth it!
- Coconut Aminos, Tamari or Low-Sodium Soy Sauce
- Avocado Oil
- Organic Chicken Breasts
- Freekah, Quinoa or Rice
- Sweet Potato
- Garlic Powder, Salt + Pepper
- Red Bell Pepper + Red Onion
- Fresh Salad Greens
Creamy Lime Dressing:
- Canned Coconut Milk or Plain Whole Milk Yogurt
- Extra Virgin Olive Oil or Avocado Oil
- Lime Juice
- Sea Salt
- Avocado, Freshly Cracked Black Pepper + Sesame Seeds
How to Make the Ginger Chicken Power Bowls
Make these ginger chicken power bowls in sequence and you will have meals prepped for the week in no time!
STEP 1 – Marinate The Chicken
In a shallow dish, combine honey, coconut aminos (or tamari or soy sauce), oil, ginger and garlic. Place the chicken in the dish and toss to coat. Marinate for at least 15-20 minutes, or cover and marinate in the fridge overnight.
STEP 2 – Cook The Grains
Cook your grain of choice – freekah or quinoa or rice, if gluten-free, according to the package directions. I opted to cook my freekeh in my Instant Pot. That way I could get that going and not worry about it while I started on the veggies.
STEP 3 – Prep The Veggies
Cut the broccoli and sweet potatoes and toss them in oil, garlic powder, salt and pepper. Roast for about 20 minutes. Slice red bell pepper and dice red onion.
STEP 4 – Cook The Chicken + Cook Down The Marinade
Once the chicken has marinated for about 15-20 minutes, place the ginger chicken breasts in a preheated skillet and cook about 4 minutes on each side. Then remove the chicken and let rest a few minutes before slicing into chunks.
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.
STEP 5 – Make The Creamy Lime Dressing
Start the dressing with a base of either coconut milk for dairy-free or whole milk yogurt, preferably Greek or Skyr. Add the remaining dressing ingredients to a blender or food processor and blend until smooth.
STEP 6 – Assemble The Bowls
Place greens, grains, veggies and chicken in bowls. Drizzle with the creamy lime dressing and top with your favorite toppings, such as avocado, freshly cracked black pepper and sesame seeds.
- Gluten-Free – Make sure to use either coconut aminos or tamari in the marinade and quinoa or rice for the grains.
- Dairy-Free – Make the creamy lime dressing with coconut milk.
- Paleo – Make sure to 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 just as delcious!
How To Store
For best results and especially if prepping the protein bowls for meal prep, portion into 4-6 portable containers, 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! Bowl meals are simply the best meals.
More Power Bowl Recipes You’ll Love:
- Roasted Veggie Spring Power Bowl with Turmeric Tahini Dressing
- Habanero Mint Tuna Power Bowl with Mango Mint Salsa
- Vegan Greek Power Bowl with Tzatziki Dressing
- Fall Harvest Power Bowl with Spiced Maple Tahini Dressing
- Southwest Quinoa Power Bowl with Honey Lime Dressing
- Roasted Acorn Squash Nourish Bowls
- Salmon Grain Bowls with Roasted Veggies and Lemon Tahini Sauce
- Thai Tempeh Buddha Bowl [Vegan, High-Protein]
- Ginger Teriyaki Ahi Tuna Forbidden Rice Bowls [Gluten-Free]
- Vegan BBQ Tempeh Meal Prep Bowls with Avocado Ranch 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
for the ginger chicken:
- 1/4 cup honey
- 1/4 cup coconut aminos, tamari, or low sodium soy sauce
- 1 TBSP avocado oil (or high heat oil)
- 1 TBSP ginger paste or freshly grate ginger
- 1 tsp minced garlic
- 1.5 lbs organic chicken breast
for the bowls:
- 1 cup uncooked freekeh, quinoa, or rice
- 1 medium head broccoli, chopped
- 1 large sweet potato, chopped
- 1/2 TBSP avocado oil
- 1/2 tsp garlic powder
- salt + pepper
- 1 large red bell pepper, thinly sliced
- 1/2 medium red onion, diced (about 1/2 cup)
- 4 cups packed fresh salad greens (spring mix, romaine, spinach, etc.)
for the creamy lime dressing:
- 1/2 cup lite canned coconut milk or plain whole milk yogurt (preferably Greek or Skry)
- 1/3 cup extra virgin olive oil or avocado oil
- juice of 2 limes
- 2 TBSP freshly chopped cilantro
- 1 TBSP honey
- 2 tsp minced garlic
- 1/4 tsp sea salt
- sliced avocado
- freshly cracked black pepper
- sesame seeds
- 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. I used my Instant Pot for the freekeh and followed these 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!
TO MAKE GLUTEN-FREE: Make sure to use quinoa or rice. Use cauliflower rice for a paleo-friendly option.
MEAT-FREE OPTION: Try subbing chicken for tempeh or tofu. I haven’t tried that myself, but I am betting you could marinate and cook the tempeh the same way as the chicken.
Honey Ginger Chicken recipe adapted from Budget Bytes.
- Serving Size: 1 bowl
- Calories: 494
- Sugar: 19
- Sodium: 448
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 2
- Protein: 31
- Cholesterol: 55