Ginger Chicken Power Bowls
4 people
00h 20
00h 20
These Ginger Chicken Power Bowls with Creamy Lime Dressing are packed with powerful superfoods to give you the energy you need to get through the day. They're full of flavour, perfect for meal prep and easily customized to be gluten-free, dairy-free, Paleo, and Keto!
Share with your friends
Ingredients and Method
Ingredients
- 3 - 4 ButcherBox.ca RWA, air chilled chicken thighs, bone in skin on
- to taste salt & pepper
- 1/4 tsp sea salt
- 2 tbsp freshly chopped cilantro
- 2 limes, juiced
- 1/3 cup extra virgin olive oil
- 1/2 cup lite canned coconut milk
- 4 cups packed salad greens - mesculun mix, spring mix, romaine, etc
- 1/2 medium (about 1/2 cup) red onion
- 1 large red bell pepper
- 1/2 tsp garlic powder
- 1/4 cup + 1 tbsp honey
- 1 large sweet potato
- 1 medium head broccoli
- 1 cup uncooked quinoa or cauli rice
- 3 tsp garlic, minced, divided
- 1 tbsp ginger paste, or freshly grated ginger
- 1 1/2 tbsp avocado oil, or other high heat oil, divided
- 1/4 cup coconut aminos or tamari sauce
- for garnish/toppings sliced avocado, sesame seeds, freshly cracked black pepper, Everything But the Bagel seasoning
Method
- Preheat oven to 375ºF and line a rimmed baking sheet with parchment paper or foil; set aside.
- Marinate the chicken: In shallow dish combine 14 cup honey, coconut aminos (or tamari sauce), 1 tbsp avocado oil, 1 tbsp ginger and 1 tsp garlic. Place chicken in dish flipping over to coat; let marinate for a minimum of15-20 minutes, up to overnight.
- Cook your grains: Meanwhile, cook your quinoa or cauli rice according to package instructions and/or personal preferences.
- Prep your veggies: Cut broccoli and cube 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 at least 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 coconut milk, olive oil, lime juice, cilantro, 1 tbsp honey, 2 tsp mince garlic, and sea salt to blender/food processor and blend until smooth.
- Assemble the bowls: Place greens, grains, veggies and ginger chicken in bowls. Then top with avocado, freshly cracked black pepper, sesame seeds and drizzle with the creamy lime dressing. Enjoy!
Reviews