Honey Ginger Chicken Bowls

Honey Ginger Chicken Bowls


Ginger Chicken:

1/4 cup honey

1/4 cup coconut aminos, tamari, or low sodium soy sauce

1 tablespoon avocado oil (or high heat oil)

1 tablespoon 

freshly grated ginger

1 teaspoon minced garlic

1.5 pounds organic chicken breast


1 cup uncooked rice

1 medium head broccoli, chopped

1 large sweet potato, chopped

1/2 tablespoon avocado oil

1/2 teaspoon garlic powder

salt + pepper, to taste

1 large red bell pepper, thinly sliced

1/2 medium red onion, diced (about 1/2 cup)

4 cups packed fresh salad greens (spring mix, romaine, spinach, etc.)

Creamy Lime Dressing:

1/2 cup lite canned coconut milk or plain whole milk yogurt (preferably Greek)

1/3 cup extra virgin olive oil or avocado oil

Juice of 2 limes

2 tablespoons freshly chopped cilantro

1 tablespoon honey

2 teaspoons minced garlic

1/4 teaspoon sea salt

Optional Toppings:

Sliced avocado

Freshly cracked black pepper

Toasted sesame seeds

Toasted sesame oil to drizzle over top

Candied ginger cut into 1/2" pieces.


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

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.

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

4. Prep the 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. 

5. Place greens in a serving bowl. Slice red bell pepper and dice red onion and place in serving dishes. Peel and section the mandarin oranges and place in a serving bowl.

6. 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.

7. 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.

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

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


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Sharon Kaufman
Jesus Christ has been my Savior since 1975. Robert, the wonderful man that God provided to love me has been my husband for 48 of those years. We have five grown children, with children of their own. Of course, that means that we have grandchildren - ten to be exact, and nine great-grandchildren with another one on the way. I have been a stay-at-home mom, sometimes helping to supplement the income from within the home. Now I am a stay-at-home grandmother. Jesus Christ has been my guide and keeper and I have found, in all the trials, heartbreaks and good times that He just keeps getting sweeter and sweeter as the years roll by. My future is secure and I look forward to eternity in the presence of my Creator, Redeemer and King.
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