Honey Ginger Chicken Power Bowls with Creamy Lime Dressing

Honey Ginger Chicken Power Bowls with Creamy Lime Dressing

This Honey Ginger Chicken Power Bowl is the perfect meal prepped dinner or leftover lunch. Easily customizable and made with a creamy lime dressing. Dairy-free friendly and gluten-free friendly using your choice of grain. 


honey ginger chicken
  • 1.5 lbs organic chicken breast
  • 1/4 cup honey
  • 1/4 cup coconut aminos, tamari, or low sodium soy sauce
  • 1 TBSP avocado oil (or high heat oil)
  • 1 TBSP ginger paste or freshly grate ginger
  • 1 tsp minced garlic

for the bowls
  • 1 cup uncooked freekeh, quinoa, or rice
  • 4 cups packed fresh salad greens (spring mix, romaine, spinach, etc.)
  • 1 medium head broccoli, chopped
  • 1 large sweet potato, chopped
  • 1/2 TBSP avocado oil
  • 1/2 tsp garlic powder
  • salt & pepper
  • 1 large red bell pepper, thinly sliced
  • 1/2 medium red onion, diced (about 1/2 cup)

creamy lime dressing
  • 1/2 cup lite canned coconut milk or plain whole milk yogurt (preferably Greek or Skry)
  • 1/3 cup extra virgin olive oil or avocado oil
  • juice of 2 limes
  • 2 TBSP freshly chopped cilantro
  • 1 TBSP honey
  • 2 tsp minced garlic
  • 1/4 tsp sea salt

optional toppings
  • sliced avocado
  • cracked black pepper
  • sesame seeds


  1. Preheat oven to 375ºF and line baking sheet with parchment paper or foil; set aside.
  2. Marinate the chicken: In shallow dish combine honey, coconut aminos (or tamari/soy sauce), oil, ginger and garlic. Place chicken in dish flipping over to coat; let marinate for 15-20 minutes or overnight.
  3. Cook your grains: Meanwhile, cook the grains according to package instructions. I used my Instant Pot for the freekeh and followed these instructions.
  4. Prep your veggies. Cut broccoli and sweet potatoes; toss them in oil, garlic powder, salt and pepper. Place on lined baking pan and roast for about 20 minutes. Slice red bell pepper and dice red onion; set those aside.
  5. Cook the chicken. Once the chicken has marinated for about 15 minutes, remove chicken from marinade dish (save the marinade for next step) and place in preheated skillet; cook on medium heat about 4 minutes on each side, or until internal temperature reaches 165ºF. Transfer chicken to cutting board and cool before cutting into chunks.
  6. Cook down marinade. Pour marinade into skillet and cook on medium-high heat, bringing the marinade to a boil. (Don’t worry! This will kill the bacteria from the raw chicken breast). Whisk marinade for about 1 minute while simmering, until marinade is thick and sticky. Then return cooked/cut chicken to pan and stir to coat; turn off stovetop and let the chicken rest in skillet.
  7. Make your dressing. Add all of the dressing ingredients to blender/food processor until smooth.
  8. Assemble the bowls. Place greens, grains, veggies and honey ginger chicken in bowls. Then top with avocado, sesame seeds and the creamy lime dressing. Enjoy!


  1. TO MAKE GLUTEN-FREE: Make sure to use quinoa or rice.
  2. MEAT-FREE OPTION: Try subbing chicken for tempeh or tofu. I haven’t tried that myself but I am betting you could marinate and cook the tempeh the same way as the chicken.
  3. Honey Ginger Chicken recipe adapted from Budget Bytes.

This article adapted from this site