Add the chicken breasts to a medium bowl or Ziplock bag with 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!
Notes
To make gluten free soy ginger vinaigrette: 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.