Asian Chicken Power Bowl (Printable)
Marinated grilled chicken with crisp veggies and sesame dressing in a vibrant nourishing bowl.
# What You'll Need:
→ Chicken & Marinade
01 - 1.1 lb boneless, skinless chicken breast
02 - 2 tbsp soy sauce
03 - 1 tbsp sesame oil
04 - 1 tbsp honey
05 - 1 clove garlic, minced
06 - 1 tsp fresh ginger, grated
07 - ½ tsp chili flakes (optional)
→ Base & Vegetables
08 - 7 oz cooked brown rice or quinoa
09 - 1 large carrot, julienned
10 - 1 small cucumber, sliced
11 - 1 red bell pepper, thinly sliced
12 - 3.5 oz shelled edamame, cooked
13 - 1 avocado, sliced
14 - 2 spring onions, sliced
→ Dressing
15 - 2 tbsp rice vinegar
16 - 1 tbsp soy sauce
17 - 1 tbsp sesame oil
18 - 1 tsp honey
19 - 1 tsp Sriracha (optional)
20 - 1 tsp toasted sesame seeds
→ Garnish
21 - Fresh cilantro leaves
22 - Extra sesame seeds
23 - Lime wedges
# How to Make It:
01 - In a mixing bowl, combine soy sauce, sesame oil, honey, minced garlic, grated ginger, and chili flakes. Add the chicken breasts and toss thoroughly to coat. Allow to marinate for at least 15 minutes for optimal flavor penetration.
02 - Heat a grill pan or skillet over medium-high heat. Grill the marinated chicken for 6 to 7 minutes per side until fully cooked through and golden. Transfer to a cutting board and let rest briefly before slicing into strips.
03 - While the chicken cooks, portion cooked brown rice or quinoa into four serving bowls as the foundation layer.
04 - Neatly arrange julienned carrot, cucumber slices, bell pepper strips, cooked edamame, avocado slices, and spring onions around each bowl over the base.
05 - In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, honey, Sriracha, and toasted sesame seeds until well combined. Drizzle evenly over the assembled bowls.
06 - Top each bowl with the sliced grilled chicken, fresh cilantro leaves, a sprinkle of extra sesame seeds, and lime wedges on the side. Serve immediately.
# Expert Tips:
01 -
- The marinade doubles as a flavor bomb for tofu so you can easily swap proteins without losing any magic.
- Every component can be prepped ahead making this the ultimate throw together lunch that actually tastes better on day two.
- The dressing is the kind of thing you will want to put on everything from salads to roasted vegetables to straight from a spoon.
02 -
- Do not skip the chicken resting step because slicing too early lets all the juices run out and you end up with dry meat.
- Marinating longer than two hours can make the chicken mushy due to the soy sauce so stick to fifteen minutes to one hour.
- This bowl contains soy and sesame so swap coconut aminos and sunflower seeds if allergies are a concern.
03 -
- Cut all your vegetables before you start cooking because once the chicken hits the pan everything moves fast.
- Double the dressing recipe and store the extra in the fridge for up to a week because you will absolutely want it again.