Ginger Chicken Power Bowls Recipe
Introduction
Ginger Chicken Power Bowls are a vibrant, nutrient-packed meal perfect for a wholesome lunch or dinner. Featuring tender marinated chicken, roasted vegetables, and a zesty lime dressing, these bowls are as flavorful as they are satisfying.
Ingredients
- 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
- 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 ½ cup)
- 4 cups packed fresh salad greens (spring mix, romaine, spinach, etc.)
- ½ cup lite canned coconut milk or plain whole milk yogurt (preferably Greek or Skyr)
- 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
- Sliced avocado (for topping)
- Freshly cracked black pepper (for topping)
- Sesame seeds (for topping)
Instructions
- Step 1: Preheat the oven to 375ºF and line a baking sheet with parchment paper or foil; set aside.
- Step 2: Marinate the chicken by combining honey, coconut aminos (or tamari/soy sauce), avocado oil, ginger, and garlic in a shallow dish. Add the chicken, flipping to coat it evenly. Let it marinate for 15-20 minutes or overnight for deeper flavor.
- Step 3: While the chicken marinates, cook the grains according to the package instructions.
- Step 4: Prepare the vegetables by chopping broccoli and sweet potatoes. Toss them with avocado oil, garlic powder, salt, and pepper. Spread them out on the lined baking sheet and roast for about 20 minutes. Meanwhile, slice the red bell pepper and dice the red onion, then set aside.
- Step 5: Heat a skillet over medium heat. Remove the chicken from the marinade (reserve the marinade) and cook the chicken for about 4 minutes on each side, or until the internal temperature reaches 165ºF. Transfer to a cutting board and let it cool before chopping into chunks.
- Step 6: Pour the reserved marinade into the same skillet and bring to a boil over medium-high heat. Whisk constantly for about 1 minute until the marinade thickens and becomes sticky. Return the chopped chicken to the skillet, stirring to coat in the glaze. Turn off the heat and let the chicken rest in the pan.
- Step 7: Make the dressing by blending the coconut milk or yogurt, olive oil, lime juice, cilantro, honey, minced garlic, and sea salt until smooth.
- Step 8: Assemble your bowls by dividing the greens, cooked grains, roasted vegetables, and honey ginger chicken into serving bowls. Top with sliced avocado, freshly cracked black pepper, sesame seeds, and drizzle with the creamy lime dressing. Enjoy your nutritious power bowl!
Tips & Variations
- For a vegetarian version, swap chicken for firm tofu or tempeh and use vegetable broth to cook grains for extra flavor.
- If you don’t have ginger paste, freshly grated ginger works perfectly.
- Roast vegetables in a single layer to ensure even cooking and nice caramelization.
- Use quinoa or rice in place of freekeh if preferred or more readily available.
- Add a handful of toasted nuts or seeds for extra crunch and nutrition.
Storage
Store any leftovers in airtight containers in the refrigerator for up to 3 days. Keep the dressing separate to prevent the salad greens from wilting. Reheat the chicken and roasted vegetables gently in a skillet or microwave. Assemble fresh bowls before serving for the best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this recipe ahead of time?
Yes, you can marinate the chicken and roast the vegetables a day ahead. Store them separately and assemble the bowls just before eating to keep ingredients fresh.
What can I substitute if I don’t have coconut aminos?
You can use low sodium tamari or soy sauce as a direct substitute for coconut aminos in this recipe.
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Ginger Chicken Power Bowls Recipe
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Halal
Description
This Ginger Chicken Power Bowls recipe is a vibrant and nutritious meal packed with marinated chicken breast, roasted vegetables, hearty grains, and a zesty lime dressing. Featuring a perfect balance of sweet, savory, and tangy flavors, this dish is ideal for nourishing lunches or dinners, bringing together wholesome ingredients such as fresh ginger, broccoli, sweet potatoes, and avocado for a satisfying and health-conscious bowl.
Ingredients
Scale
Marinade and Chicken
- ¼ cup honey
- ¼ cup coconut aminos (or 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
Grains
- 1 cup uncooked freekeh (or quinoa or rice)
Roasted Vegetables
- 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
Fresh Vegetables and Greens
- 1 large red bell pepper, thinly sliced
- ½ medium red onion, diced (about ½ cup)
- 4 cups packed fresh salad greens (spring mix, romaine, spinach, etc.)
Dressing
- ½ cup lite canned coconut milk or plain whole milk yogurt (preferably Greek or Skyr)
- 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
Toppings
- Sliced avocado
- Freshly cracked black pepper
- Sesame seeds
Instructions
- Preheat Oven: Preheat your oven to 375ºF (190ºC) and line a baking sheet with parchment paper or foil. This will be used later for roasting the vegetables.
- Marinate the Chicken: In a shallow dish, combine honey, coconut aminos, avocado oil, ginger paste, and minced garlic. Place the chicken breasts in the marinade, flipping to coat evenly. Let it marinate for 15-20 minutes, or overnight in the refrigerator for deeper flavor.
- Cook the Grains: While the chicken marinates, cook your choice of grains (freekeh, quinoa, or rice) according to the package instructions until tender. Set aside.
- Prepare and Roast Vegetables: Chop the broccoli and sweet potatoes into bite-sized pieces. Toss them in avocado oil, garlic powder, salt, and pepper. Spread on the prepared baking sheet and roast in the preheated oven for about 20 minutes or until tender and slightly caramelized. Meanwhile, thinly slice the red bell pepper and dice the red onion; set them aside for assembling later.
- Cook the Chicken: After marinating, remove the chicken from the marinade (reserve the marinade) and cook it in a preheated skillet over medium heat for about 4 minutes per side or until the internal temperature reaches 165ºF (74ºC). Transfer the cooked chicken to a cutting board and let it rest before slicing into chunks.
- Cook Down the Marinade: Pour the reserved marinade into the same skillet and bring it to a boil over medium-high heat to kill any bacteria from the raw chicken. Whisk and simmer the marinade for about 1 minute until it thickens into a sticky glaze. Return the sliced chicken to the skillet, toss to coat evenly, then turn off the heat and let it rest.
- Make the Dressing: In a blender or food processor, combine the lite canned coconut milk or yogurt, olive oil or avocado oil, lime juice, chopped cilantro, honey, minced garlic, and salt. Blend until smooth and creamy.
- Assemble the Bowls: In serving bowls, layer fresh salad greens, cooked grains, roasted broccoli and sweet potatoes, sliced red bell pepper, and diced red onion. Top with the honey ginger chicken chunks. Drizzle the creamy lime dressing over each bowl. Garnish with sliced avocado, freshly cracked black pepper, and a sprinkle of sesame seeds. Serve immediately and enjoy your Power Bowl!
Notes
- Marinate the chicken overnight for richer flavor.
- You can swap freekeh with quinoa or brown rice based on availability or preference.
- Adjust seasoning of roasted vegetables to your taste by increasing or decreasing salt and garlic powder.
- The marinade glaze should be cooked thoroughly to ensure safety from raw chicken contamination.
- Use Greek yogurt for a tangier, thicker dressing or coconut milk for a dairy-free version.
- Leftovers can be stored separately and assembled fresh to maintain texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Stovetop
- Method: Stovetop
- Cuisine: American Fusion
Keywords: Ginger chicken power bowls, healthy lunch bowl, roasted vegetables, lime dressing, honey ginger chicken, nutritious bowl, freekeh chicken bowl
