Sesame ginger marinated & grilled chicken tops these Healthy Asian Chicken Rice Bowls filled with oranges, almonds, veggies & tons of flavor!
I simply can’t get enough of the current “bowl trend”, for me it’s a fun and delicious way to eat healthier without just eating a salad every day!
But of course, I do have to admit that this recipe was inspired by A SALAD (ironic, I know!) at one of my favorite San Diego restaurants, Coffee Cup. Their Chino Citrus Salad is a combination of mixed greens topped with orange slices, carrots, bean sprouts, cilantro, grilled chicken and their delicious homemade dressing.
After eating it for lunch last week, I decided to come home and recreate the salad as a bowl!
If you haven’t tried these Bruschetta Grilled Chicken Zoodle Bowls, Veggie Fajita Rice Bowls or Thai Peanut Sweet Potato Buddha Bowls, I highly recommend adding them to your list, along with this Healthy Asian Chicken Rice Bowl!
For this bowl, I wanted to make it super simple, so I used a bottle of Sesame Soy Ginger Vinaigrette from Trader Joe’s, although you can find a similar dressing at any major grocery store. You can also make the dressing at home. Since the dressing contains soy sauce, it’s not gluten free, but if you make it at home, you can use gluten-free soy sauce which makes the entire dish gluten-free!
To make your own gluten free Soy Ginger Vinaigrette, you’ll want to combine ½ cup olive oil, ¼ cup balsamic vinegar, 2 tbsp gluten-free soy sauce, 2 cloves crushed garlic, 2 tbsp honey, 2 tbsp grated fresh ginger and 1 tsp toasted sesame oil in a blender, and blend until smooth.
Whether you make your own, or grab a bottle at the store, you’ll want to marinate your chicken in the delicious dressing, then save a little for drizzling over all of the delicious veggies in the bowl!
- 2 chicken breasts
- ¼ cup soy ginger dressing + more for drizzling on top (substitute homemade dressing recipe listed above to make gluten-free)
- 2 cups cooked white rice, brown rice or quinoa
- ½ cup edamame (shelled)
- 1 cup orange slices
- 1 cup carrots (shredded)
- 1 cup bean sprouts
- ¼ cup fresh cilantro
- ¼ cup sliced almonds
- 1 avocado (sliced)
Add the chicken breasts to a medium bowl or Ziplock bag with the ¼ cup soy ginger dressing. Let marinate for at least 10 minutes.
Remove the chicken from the marinade and place on a grill* over medium heat for 10-12 minutes per side.
Once the chicken is grilled, let it rest 5-10 minutes, then slice.
Fill two bowls with a cup of cooked rice each, place one sliced chicken breast on top of each bowl, then add the rest of the ingredients on top.
Drizzle as much more of the dressing on top of the bowl as you’d like!
Grab a gold fork and dig in to this deliciously healthy Asian chicken rice bowl!
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