Name: Asian Fusion Chicken & Veggie Bowl with Ginger-Lime Vinaigrette
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb boneless, skinless chicken breast, cut into bite-sized pieces; 1 tbsp low-sodium soy sauce; 1 tbsp rice vinegar; 1 tbsp honey; 1 tbsp toasted sesame oil; 1 tbsp fresh ginger, grated; 2 cloves garlic, minced; 2 cups broccoli florets; 1 red bell pepper, sliced; 1 cup shredded carrots; 1 cup cooked brown rice (cooled); 1/4 cup fresh cilantro, chopped; 2 tbsp lime juice (about 1 lime); 2 tsp olive oil; 1/2 tsp kosher salt; 1/4 tsp freshly ground black pepper

Asian Fusion Chicken & Veggie Bowl with Ginger-Lime Vinaigrette

HoneyedKiwi4066

This Asian Fusion Chicken & Veggie Bowl is a vibrant, satisfying dinner designed for flavor and wellness. Marinating the chicken with ginger and soy sauce infuses it with umami, while a zesty ginger-lime vinaigrette adds brightness to every bite. Crisp-tender vegetables and hearty brown rice create a balanced meal that feels indulgent yet supports your weight-loss journey. The recipe draws inspiration from modern Asian flavors, focusing on fresh ingredients and a perfect salt-acid-heat balance for maximum taste with minimal calories. You'll love how easy it is to prepare and how colorful it looks on the table!

Ingredients

Instructions

In a medium bowl, toss the chicken pieces with soy sauce, rice vinegar, and half of the grated ginger. Let marinate for 10 minutes while preparing vegetables.
Heat sesame oil in a large nonstick skillet over medium-high heat. Add marinated chicken and cook, stirring occasionally, until browned and cooked through, 6-8 minutes. Remove chicken to a plate.
Add broccoli, bell pepper, and carrots to the same skillet. Stir-fry for 4-5 minutes until crisp-tender. Return chicken to skillet and toss everything together for 1 minute. Taste and adjust seasoning as needed.
In a small bowl, whisk together lime juice, olive oil, honey, the remaining ginger, garlic, kosher salt, and black pepper to make a vinaigrette.
Divide cooked brown rice among 4 bowls. Top with chicken and veggie stir-fry. Drizzle with ginger-lime vinaigrette and sprinkle with chopped cilantro.
Serve immediately, garnished with extra lime wedges if desired.