Asian Chicken Power Bowl (Printable View)
Marinated grilled chicken with crisp veggies, edamame, and sesame dressing over rice for a wholesome meal.
# 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 Steps:
01 - In a mixing bowl, combine soy sauce, sesame oil, honey, minced garlic, grated ginger, and chili flakes. Add the chicken breast and toss to coat evenly. 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, portion the cooked brown rice or quinoa into 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 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 doubles as a flavor bomb for the chicken and you probably already have every ingredient in your pantry.
- It assembles in the time it takes to scroll through your phone looking for takeout, and honestly tastes better than delivery.
02 -
- Do not rush the rest time on the chicken because slicing too early lets all the juices escape onto your board instead of staying in the meat.
- Underripe avocado will ruin the whole experience so press gently and wait until it yields just slightly.
03 -
- Cut all your vegetables roughly the same size so every forkful has a balanced mix of textures and flavors.
- Warm the chicken slightly before placing it on the bowl because cold chicken straight from the fridge flattens every other flavor.