Asian Chicken Power Bowl (Printable)
Grilled chicken with crisp veggies and sesame dressing in a nourishing power 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.
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 juices run clear. Transfer to a cutting board and let rest for a few minutes before slicing.
03 - While the chicken cooks, divide the cooked brown rice or quinoa among serving bowls as the foundation layer.
04 - Neatly arrange julienned carrot, sliced cucumber, thinly sliced red bell pepper, cooked edamame, sliced avocado, and sliced 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 the dressing 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 Advice:
01 -
- The marinade transforms plain chicken into something that tastes like you spent all day cooking, but it only needs fifteen minutes to work its magic.
- Every component stays fresh in the fridge separately, which means leftovers taste just as incredible the next day for lunch.
- You can swap nearly every ingredient based on what is wilting in your produce drawer and it still turns out gorgeous.
02 -
- If you cut into the chicken immediately after grilling, all those juices escape and you end up with dry meat on top of a beautiful bowl.
- Adding the avocado too early or tossing the vegetables with dressing ahead of time turns your gorgeous bowl into a soggy mess within an hour.
03 -
- Freeze your ginger and grate it straight from frozen with a microplane for the finest texture and zero waste.
- Toasting sesame seeds in a dry pan for sixty seconds doubles their flavor and takes almost no effort at all.