Asian Chicken Power Bowl (Print Version)
Marinated grilled chicken with crisp veggies, edamame, and sesame dressing over rice or quinoa.
# 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
→ 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
20 - 1 tsp toasted sesame seeds
→ Garnish
21 - Fresh cilantro leaves
22 - Extra sesame seeds
23 - Lime wedges
# How to Prepare:
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, divide the cooked brown rice or quinoa among serving bowls as the foundation layer.
04 - Arrange julienned carrot, sliced cucumber, thinly sliced red bell pepper, cooked edamame, sliced avocado, and sliced spring onions in sections 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 each bowl.
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 takes only 15 minutes to work its magic.
- You get a complete, balanced meal in one bowl without spending hours at the stove.
- Everything is customizable, so you can swap ingredients based on what is lurking in your fridge.
02 -
- Do not skip the resting step after grilling the chicken, because slicing immediately causes all those delicious juices to run out and leave the meat dry.
- The dressing can be made up to three days ahead and stored in the refrigerator, which actually improves the flavor as the sesame seeds soften and release their oils.
03 -
- Use a cast iron grill pan for the most beautiful char marks and even heat distribution, and make sure it is fully preheated before the chicken goes in.
- A squeeze of lime juice over the assembled bowl right before eating brightens every single flavor and ties the whole dish together in a way nothing else can.