Ginger Chicken Power Bowls

Name: Ginger Chicken Power Bowls
Prep time: 20 min
Cook time: 20 min
Yield: Serves 4
Ingredients: 3 - 4 ButcherBox.ca RWA, air chilled chicken thighs, bone in skin on; 1/4 cup + 1 tbsp honey; 1/4 cup coconut aminos or tamari sauce; 1 1/2 tbsp avocado oil, or other high heat oil, divided; 1 tbsp ginger paste, or freshly grated ginger; 3 tsp garlic, minced, divided; 1 cup uncooked quinoa or cauli rice; 1 medium head broccoli; 1 large sweet potato; 1/2 tsp garlic powder; to taste salt & pepper; 1 large red bell pepper; 1/2 medium (about 1/2 cup) red onion; 4 cups packed salad greens - mesculun mix, spring mix, romaine, etc; 1/2 cup lite canned coconut milk; 1/3 cup extra virgin olive oil; 2 limes, juiced; 2 tbsp freshly chopped cilantro; 1/4 tsp sea salt; for garnish/toppings sliced avocado, sesame seeds, freshly cracked black pepper, Everything But the Bagel seasoning

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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!

Ingredients and Method

Ingredients

3 - 4 ButcherBox.ca RWA, air chilled chicken thighs, bone in skin on
1/4 cup + 1 tbsp honey
1/4 cup coconut aminos or tamari sauce
1 1/2 tbsp avocado oil, or other high heat oil, divided
1 tbsp ginger paste, or freshly grated ginger
3 tsp garlic, minced, divided
1 cup uncooked quinoa or cauli rice
1 medium head broccoli
1 large sweet potato
1/2 tsp garlic powder
to taste salt & pepper
1 large red bell pepper
1/2 medium (about 1/2 cup) red onion
4 cups packed salad greens - mesculun mix, spring mix, romaine, etc
1/2 cup lite canned coconut milk
1/3 cup extra virgin olive oil
2 limes, juiced
2 tbsp freshly chopped cilantro
1/4 tsp sea salt
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!