Description
A fresh, nourishing, and quick chicken and rice bowl with a bright, tangy ginger dressing that is perfect for weeknight meals and meal prep.
Ingredients
Scale
- 1 pound (450g) boneless, skinless chicken breasts
- 1 cup (190g) uncooked brown rice
- 1 medium cucumber (about 150g), sliced thin
- 2 medium carrots (about 120g), shredded
- 1 medium red bell pepper (about 120g), thinly sliced
- 3 stalks green onions, sliced
- ½ cup fresh cilantro (about 10g), chopped (optional)
- 2 tablespoons fresh ginger, grated (about a 1-inch piece)
- 2 cloves garlic, minced
- ¼ cup (60ml) low-sodium soy sauce (or gluten-free tamari)
- 2 tablespoons (30ml) rice vinegar
- 1 tablespoon (15ml) toasted sesame oil
- 1 tablespoon (15ml) honey
- 2 tablespoons fresh lime juice (about 1 lime)
- ¼ teaspoon red pepper flakes (optional)
Instructions
- Rinse 1 cup of brown rice under cold water until the water runs clear. Combine rinsed rice with 2 ½ cups water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 40 minutes. Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork.
- While rice cooks, grate fresh ginger and mince garlic into a bowl. Add soy sauce, rice vinegar, toasted sesame oil, honey, lime juice, and red pepper flakes if using. Whisk until combined and set aside.
- Heat a large skillet over medium-high heat with a drizzle of olive oil. Season chicken breasts with salt and pepper. Cook chicken 5-6 minutes per side until golden and internal temperature reaches 165°F (74°C). Remove and let rest for 5 minutes, then slice thinly against the grain.
- While chicken rests, slice cucumber and red bell pepper thinly, shred carrots, slice green onions, and chop cilantro if using.
- Assemble bowls by layering brown rice, sliced chicken, and fresh veggies. Drizzle generously with ginger dressing and sprinkle with cilantro and green onions. Toss gently if desired.
- Serve immediately while chicken is warm and veggies are crisp.
Notes
Use fresh ginger and garlic for best flavor. Let chicken rest after cooking to keep it juicy. Brown rice can be swapped for quinoa or cauliflower rice for gluten-free or lower-carb options. Make extra dressing for marinade or salad use. Toast sesame oil lightly if only plain sesame oil is available. Add chopped roasted peanuts or toasted sesame seeds for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximatel
- Calories: 370
- Sugar: 6
- Sodium: 430
- Fat: 9
- Saturated Fat: 1.5
- Carbohydrates: 38
- Fiber: 4
- Protein: 32
Keywords: healthy chicken bowl, rice bowl, ginger dressing, quick dinner, meal prep, nutritious meal, easy recipe