Marinade sauce. In a shallow dish, combine honey, coconut aminos (or tamari or soy sauce), oil, ginger and garlic.
Marinate. 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.
Cook the grains. Cook your grain of choice according to the package directions.
Prep veggies. Cut the broccoli and sweet potatoes and toss them in oil, garlic powder, salt and pepper. Roast for about 20 minutes.
Slice vegetables. While the veggies are roasting, slice red bell pepper and dice red onion.
Cook chicken. Cook the ginger chicken breasts about 4 minutes on each side in a skillet. Then let chicken rest a few minutes before slicing into chunks.
Boil marinade sauce. Bring the rest of the marinade to a boil in the skillet until thick and sticky. Return the chicken chunks to the skillet and stir to coat.
Make dressing. Use either coconut milk for dairy-free or whole milk yogurt. Add the remaining dressing ingredients and blend until smooth.
Assemble the bowls. Place greens, grains, veggies and chicken in bowls. Drizzle with the creamy lime dressing and top with your favorite toppings.
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.
Sausage Frittata with Kale and Spaghetti Squash
Seriously the Best Kale Chips