Ginger Chicken Power Bowls
Servings: 4
Calories: 840kcal
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!
Print Recipe
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!
Video
Notes
STORAGE - 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!
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.
Nutrition info approximate, based on 4 servings calculated with 2 tablespoons dressing.
Honey Ginger Chicken recipe adapted from Budget Bytes.
Nutrition
Serving: 1bowl | Calories: 840kcal | Carbohydrates: 88g | Protein: 50g | Fat: 34g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 817mg | Potassium: 1869mg | Fiber: 11g | Sugar: 30g | Vitamin A: 14821IU | Vitamin C: 206mg | Calcium: 165mg | Iron: 5mg