Asian Chicken Power Bowl (Printable Version)
Grilled marinated chicken with crisp veggies, brown rice, and sesame dressing in a vibrant nourishing bowl.
# What You 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
# Directions:
01 - In a mixing bowl, combine soy sauce, sesame oil, honey, minced garlic, grated ginger, and chili flakes. Add the chicken breast and toss thoroughly to coat. Let marinate for at least 15 minutes.
02 - Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken for 6 to 7 minutes per side until fully cooked through and golden. Remove from heat, let rest briefly, then slice into strips.
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, red bell pepper, cooked edamame, sliced avocado, 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 each assembled bowl.
06 - Top each bowl with the sliced grilled chicken, fresh cilantro leaves, an extra sprinkle of sesame seeds, and lime wedges on the side. Serve immediately.
# Expert Advice:
01 -
- The marinade does all the heavy lifting, so you get restaurant quality chicken with almost zero effort.
- Every component can be prepped ahead, making assembly on busy nights ridiculously fast.
- It is infinitely adaptable, so whatever vegetables are languishing in your crisper drawer finally have a purpose.
02 -
- Skipping the resting step for the chicken means all those delicious juices end up on your cutting board instead of in your bowl.
- Underseasoned rice is the most common reason these bowls taste flat, so add a pinch of salt and a splash of soy sauce to the grains before assembling.
03 -
- Get your grill pan screaming hot before the chicken touches it because that initial sear locks in moisture and creates the caramelized edges that make this bowl special.
- Warm the honey for ten seconds in the microwave before mixing it into the dressing so it blends smoothly instead of clumping into stubborn blobs.