Ginger Chicken Power Bowls with Creamy Lime Dressing

These Ginger Chicken Power Bowls with Creamy Lime Dressing are perfect for meal prep and easily customizable to be Dairy-Free and Gluten-Free!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 375ºF and line baking sheet with parchment paper or foil; set aside.

Step 2

Marinate the chicken: In shallow dish combine honey, coconut aminos (or tamari/soy sauce), oil, ginger and garlic. Place chicken in dish flipping over to coat; let marinate for 15-20 minutes or overnight.

Step 3

Cook your grains: Meanwhile, cook the grains according to package instructions. I used my Instant Pot for the freekeh and followed these instructions.

Step 4

Prep your veggies. Cut broccoli and sweet potatoes; toss them in oil, garlic powder, salt and pepper. Place on lined baking pan and roast for about 20 minutes. Slice red bell pepper and dice red onion; set those aside.

Step 5

Cook the chicken. Once the chicken has marinated for about 15 minutes, remove chicken from marinade dish (save the marinade for next step) and place in preheated skillet; cook on medium heat about 4 minutes on each side, or until internal temperature reaches 165ºF. Transfer chicken to cutting board and cool before cutting into chunks.

Step 6

Cook down marinade. Pour marinade into skillet and cook on medium-high heat, bringing the marinade to a boil. (Don’t worry! This will kill the bacteria from the raw chicken breast). Whisk marinade for about 1 minute while simmering, until marinade is thick and sticky. Then return cooked/cut chicken to pan and stir to coat; turn off stovetop and let the chicken rest in skillet.

Step 7

Make your dressing. Add all of the dressing ingredients to blender/food processor until smooth.

Step 8

Assemble the bowls. Place greens, grains, veggies and honey ginger chicken in bowls. Then top with avocado, freshly cracked black pepper, sesame seeds and the creamy lime dressing. Enjoy!

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