Soy-Ginger Chicken and Edamame Power Bowl

Name: Soy-Ginger Chicken and Edamame Power Bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: East Asian
Ingredients: 1 pound chicken breast (boneless, skinless, cut into 1-inch pieces); 2 package brown rice (8.8 ounce each); 1 package shelled edamame (10 ounce, thawed); 1 cucumber (medium, diced); 2 carrots (medium, shredded); 1 yellow bell pepper (diced); 3 green onions (sliced); 0.25 cup fresh cilantro (chopped); 1 tablespoon fresh ginger (grated); 1 clove garlic (minced); 4 tablespoon low-sodium soy sauce; 2 tablespoon rice vinegar; 1 teaspoon sesame oil; 1 tablespoon honey; 2 tablespoon olive oil; 0.75 teaspoon salt; 0.25 teaspoon black pepper

A flavorful and protein-packed bowl featuring tender chicken breast, vibrant edamame, and crisp vegetables over a bed of quick brown rice, all tossed in a zesty soy-ginger dressing. Perfect for a quick, satisfying meal.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 4
Cuisine: East Asian
Difficulty: Easy

Dietary

Dairy-Free
Nut-Free
High-Protein
High-Fiber

Ingredients

1 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
2 package brown rice (8.8 ounce each)
1 package shelled edamame (10 ounce, thawed)
1 cucumber (medium, diced)
2 carrots (medium, shredded)
1 yellow bell pepper (diced)
3 green onions (sliced)
0.25 cup fresh cilantro (chopped)
1 tablespoon fresh ginger (grated)
1 clove garlic (minced)
4 tablespoon low-sodium soy sauce
2 tablespoon rice vinegar
1 teaspoon sesame oil
1 tablespoon honey
2 tablespoon olive oil
0.75 teaspoon salt
0.25 teaspoon black pepper

Instructions

Cook the brown rice according to package directions. For a quick meal, use microwaveable pouches or pre-cooked refrigerated rice.
While the rice cooks, prepare the dressing: In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, sesame oil, honey, grated fresh ginger, and minced garlic. Set aside.
Pat the cut chicken breast pieces dry with paper towels. Season them with 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the seasoned chicken breast and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through. Transfer to a plate.
In a large mixing bowl, combine the thawed shelled edamame, diced cucumber, shredded carrots, diced yellow bell pepper, sliced green onions, and chopped fresh cilantro.
Add the cooked chicken breast to the bowl with the vegetables and edamame. Pour the soy-ginger dressing over the mixture and toss gently to coat everything evenly. Season with the remaining 1/4 teaspoon salt, or to taste.
Divide the cooked brown rice among serving bowls. Top with the chicken and edamame mixture and serve immediately.

Notes

This bowl is highly customizable; feel free to add other fresh vegetables like bell peppers or cherry tomatoes. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It's best to store the dressing separately if prepping for future meals, then toss just before serving.

Nutrition (per serving)

Calories: 525
Protein: 43.1 g
Carbohydrates: 62.5 g
Fat: 20.3 g
Fiber: 8.1 g
Sodium: 662 mg
Saturated Fat: 3.6 g
Sugar: 23.4 g
Cholesterol: 90 mg