Asian Chicken Power Bowl (Printer-Friendly)
Marinated grilled chicken with crisp vegetables and sesame dressing over brown rice, ready in 40 minutes.
# What You’ll Need:
→ Chicken & Marinade
01 - 1.1 lb boneless, skinless chicken breast
02 - 2 tablespoons soy sauce
03 - 1 tablespoon sesame oil
04 - 1 tablespoon honey
05 - 1 clove garlic, minced
06 - 1 teaspoon fresh ginger, grated
07 - ½ teaspoon 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 tablespoons rice vinegar
16 - 1 tablespoon soy sauce
17 - 1 tablespoon sesame oil
18 - 1 teaspoon honey
19 - 1 teaspoon Sriracha (optional)
20 - 1 teaspoon toasted sesame seeds
→ Garnish
21 - Fresh cilantro leaves
22 - Extra sesame seeds
23 - Lime wedges
# How To Make It:
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. Allow to marinate for at least 15 minutes for optimal flavor penetration.
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 golden. Transfer to a cutting board and let rest for a few minutes before slicing into strips.
03 - While the chicken cooks, portion the cooked brown rice or quinoa into serving bowls as the foundation layer.
04 - Neatly arrange the julienned carrot, sliced cucumber, thinly sliced red bell pepper, cooked edamame, sliced avocado, and sliced spring onions around each bowl over the base.
05 - In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey, Sriracha, and toasted sesame seeds until well combined. Drizzle the dressing evenly over the assembled bowls.
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.
# Helpful Hints:
01 -
- The marinade doubles as a flavor bomb for the chicken and you probably have most of the ingredients already sitting in your pantry.
- It looks like something from a trendy lunch spot but costs a fraction of the price and takes less than an hour from start to finish.
- Every component can be prepped ahead, making it a lifesaver for busy weeknights when cooking feels impossible.
02 -
- Do not skip the resting step after grilling because slicing too early sends all those flavorful juices running onto the cutting board instead of into your chicken.
- The dressing will separate as it sits so give it one final whisk right before pouring, and always dress the bowl at the last possible second to keep everything crisp.
03 -
- Score the chicken breast lightly before marinating so the flavor penetrates deeper and the surface gets more caramelized edges.
- Toasting your own sesame seeds in a dry pan for two minutes transforms them from decorative to genuinely flavorful and the smell will make your whole kitchen feel like a restaurant.