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.
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
- sliced avocado
- cracked black pepper
- sesame seeds
- 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. I used my Instant Pot for the freekeh and followed these 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, sesame seeds and the creamy lime dressing. Enjoy!
- 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.
|This article adapted from this site|