You can probably see why I called this the GREEN Asian-Inspired Chicken bowl. I love the different shades of green. I am obsessed with bowls and have been for a long time. I’m not one who cares if my food touches and serving food this way is the best visual representation of checking off the boxes. Here’s what I checked off in this meal:
- Whole grain (Brown rice)
- Protein (chicken, edamame)
- Healthy fat (avocado, avocado oil)
- Veggies/fruit (avocado, cucumber, edamame)
- Flavor (EVERYTHING!)
This also represents the ratio of food I like to have on my plate (or bowl). I always try to make half of my meal veggies or fruit, and at least 1/4 protein. I don’t always get in whole grains, but when I do, it fills up 1/4 of my plate too.
Let’s talk flavor. The sauce on the chicken is so flavorful and you should have some left in the pan to drizzle over the top and the vinegary dressing on the cucumbers is a refreshing contrast and a brightness to the heartiness of this meal.
Perfect for Meal-Prep
This is exactly the type of meal that I like to have prepared in advance. We spend MANY nights away during traditional dinner time, so having this ready for either a to-go meal, or to have almost ready when we get home, is a lifesaver.
Meal-prep, or at the very least, a plan, is essential for busy families or individuals to keep you from ordering a pizza or picking up at a fast-food joint.
I hope you add this to the menu this weekâlet me know how you like it!
PrintGreen Asian-Inspired Chicken Bowl
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
Seasoned Chicken
1 pound ground chicken breast
2 Tablespoons water
2 Tablespoons soy sauce
1 Tablespoon rice wine vinegar
1 Tablespoon honey or hot honey
1 Tablespoon avocado oil, or any neutral oil
1/2 Tablespoon cornstarch
1/4 teaspoon red pepper flakes
Cucumber Slices
1 English cucumber, cut into thin coins
1 teaspoon avocado oil, or neutral oil
1 teaspoon rice wine vinegar
1 teaspoon sesame oil
1/4 teaspoon kosher salt
Remaining Ingredients
2 cups cooked brown rice
1 cup edamame
2 ripe Hass avocados
1 Tablespoon sesame seeds
Optional: Pickled jalapeno slices, fresh cilantro, spicy chilis (such as Calabrian chilis)
Instructions
In a small mixing bowl, season the cucumbers with the oils, vinegar and salt and set aside.
In a medium skillet, over medium-high heat, add the chicken and break apart. Cook until it is no longer pink and the chicken is an off-white color.
While the chicken is cooking, mix together the remaining ingredients for the seasoned chicken in a separate bowl, water through red pepper flakes. When the chicken is finished, turn heat to low, add the sauce and allow to thicken, then turn the heat off.
Add the cooked rice to a bowl, with 1/4 of the chicken mixture and add 1/2 avocado, cucumber slices, and edamame. Garnish with sesame seeds and optional ingredients.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
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