Honey Ginger Chicken Power Bowls with Creamy Lime Dressing

This Honey Ginger Chicken Power Bowl is the perfect meal prepped dinner or leftover lunch. Easily customizable and made with a creamy lime dressing. Dairy-free friendly and gluten-free friendly using your choice of grain. Mr. FMK approved too! 

Alright I’ve been meaning to share this power bowl with you foreverrrr. It was one of those recipes I just kept moving around in my calendar for no good reason. I’ll admit I’m a bit of a procrastinator. I procrastinate the silliest things. Sometimes I procrastinate laundry by cleaning my kitchen, which is a never-ending task but that’s besides the point. The point is I procrastinate things that should be at the top of my To Do List. Sometimes I find ways to be productive in my procrastination (like cleaning another room instead of the room I should be prioritizing) and other times I am online looking for decoration ideas.

Why do we do that? Why do we procrastinate and resist and not commit ourselves to various tasks? I am sure there are plenty of books out there that would help me.

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 power bowl recipe. No more procrastinating. Well I wasn’t procrastinating just chatting with you…

I digress.

Honey Ginger Chicken Power Bowls with Creamy Lime Dressing

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 usually he is 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 you need

• chicken breast
• honey
• fresh ginger or ginger paste
• coconut aminos or tamari
• choice of grain (quinoa, brown rice, freekeh, etc.)
• choice of greens
• sweet potato
• broccoli or brussels sprouts
• red onion
• simple creamy lime dressing (in recipe card)

How to Make the Ginger Chicken Power Bowls

• Marinate the chicken.
• Cook your grains. 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. Read: my pot on the stovetop wouldn’t boil over due to my inability to multitask.
• Prep your veggies. Cut your sweet potatoes and broccoli and toss them in oil, garlic powder, salt and pepper. Roast for about 20 minutes. Slice and dice red onion and bell pepper; set those aside.
• Cook the chicken. Once the chicken has marinated for about 15 minutes, place chicken breast in preheated pan on skillet and cook about 4 minutes on each side. Then remove the chicken and slice into chunks.
• Cook down marinade. Bring rest of 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 cooked/cut chicken to pan and stir to coat.
• Make your dressing. Add all of the dressing ingredients to blender/food processor until smooth.
• Assemble the bowls. Place greens, grains, veggies and chicken in bowls and top with avocado, sesame seeds and the creamy lime dressing.

Bowl meals are the best meals.

Let me know if you give this a try by leaving a comment and review here on the blog! I love hearing from you and it helps others find the recipe too! 

XX Ashley

★★★★★

5 from 2 reviews

How to Make…

Honey Ginger Chicken Power Bowls with Creamy Lime Dressing

This Honey Ginger Chicken Power Bowl is the perfect meal prepped dinner or leftover lunch. Easily customizable and made with a creamy lime dressing. Dairy-free friendly and gluten-free friendly using your choice of grain. 

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes

• Yield: 4–6 bowls 1x
• Scale: 1x2x3x

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Ingredients

honey ginger chicken

• 1.5 lbs organic chicken breast
• 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

for the bowls

• 1 cup uncooked freekeh, quinoa, or rice
• 4 cups packed fresh salad greens (spring mix, romaine, spinach, etc.)
• 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)

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

optional toppings

• sliced avocado
• cracked black pepper
• sesame seeds

Instructions

1. Preheat oven to 375ºF and line baking sheet with parchment paper or foil; set aside.
2. 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.
3. Cook your grains: Meanwhile, cook the grains according to package instructions. I used my Instant Pot for the freekeh and followed these instructions.
4. 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.
5. 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.
6. 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.
7. Make your dressing. Add all of the dressing ingredients to blender/food processor until smooth.
8. Assemble the bowls. Place greens, grains, veggies and honey ginger chicken in bowls. Then top with avocado, sesame seeds and the creamy lime dressing. Enjoy!

Recipes Notes:

TO MAKE GLUTEN-FREE: Make sure to use quinoa or rice.

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.}

Nutrition Information:

• 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

Category: entree Method: stovetop Cuisine: Asian Fusion
Keywords: power bowl meals, meal prep recipes, ginger chicken stir fry
Author: Ashley @ Fit Mitten Kitchen