Ginger Chicken Power Bowls

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 because plants are full 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!

Ginger Chicken

• Honey
• Coconut Aminos, Tamari or Low-Sodium Soy Sauce
• Avocado Oil
• Ginger
• Garlic
• Organic Chicken Breasts

Power Bowl

• Freekah, Quinoa or Rice
• Broccoli
• 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
• Cilantro
• Honey
• Garlic
• Sea Salt
• Avocado, Freshly Cracked Black Pepper + Sesame Seeds

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. While the veggies are roasting, 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.

Diet-Friendly Variations:

• 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.