0 from 72 votes
Ginger Scallion Chicken Bowls
If you’re anything like me, the easiest meals to make when you’re in a hurry are the ones with just a few minutes of prep work and very little cooking. These Ginger Scallion Chicken Bowls are exactly that.
Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 6 servings
Calories: 438 kcal
Course:
Lunch , Dinner
Cuisine:
Asian , Fusion
Ingredients
- ½ head Napa cabbage shredded
- ½ head head purple cabbage shredded
- 1 yellow bell pepper cut into matchsticks
- 1 red bell pepper cut into matchsticks
- 6 ounces shitake mushrooms sliced
- 2 tablespoons avocado oil
- 2 cups shredded rotisserie chicken
For the Ginger/Scallion sauce:
- 1 bunch scallions thinly sliced (about 1 ¼ cup total)
- 1 3-inch piece of ginger peeled and very finely minced
- 4 cloves garlic minced
- 4 teaspoons toasted sesame oil
- 8 tablespoons soy sauce
- 4 tablespoons rice vinegar
- ⅓ cup avocado oil
- 1 teaspoon red pepper flakes
Toppings
- 1 English cucumber sliced
- 3 cups cooked white rice
- 1-2 tablespoons rice wine vinegar
- 2 avocados thinly sliced
- 2-3 cups thinly shredded romaine lettuce
Instructions
- In a large bowl combine the napa cabbage, purple cabbage, yellow and red bell pepper.
- In a medium skillet, saute the mushrooms in the oil until golden brown, about 8-10 minutes. Once golden, remove and add to the cabbage mixture along with the shredded chicken breasts.
- Combine the ingredients for the Ginger Scallion sauce in a bowl. Put half of the sauce aside to use for drizzling, and combine the remaining half with the cabbage and chicken mixture and toss to combine.
- Prep the toppings, sliced cucumber, steamed white rice tossed with 1-2 tablespoons of rice wine vinegar, sliced avocados and romaine lettuce.
- Arrange the 6 bowl and fill equally with piles of the rice, cucumber, sliced avocado, shredded romaine and the chicken mixture. Drizzle with remaining sauce. Serve as needed.
Cup of Yum
Notes
- Everything is perfect to take the following day into the office for lunch – but I will say if you’re doing that – add the avocado right before you eat!
Nutrition Information
Calories
438kcal
(22%)
Carbohydrates
45g
(15%)
Protein
24g
(48%)
Fat
20g
(31%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
4g
Monounsaturated Fat
12g
Cholesterol
40mg
(13%)
Sodium
1419mg
(59%)
Potassium
1180mg
(34%)
Fiber
10g
(40%)
Sugar
7g
(14%)
Vitamin A
3343IU
(67%)
Vitamin C
132mg
(147%)
Calcium
143mg
(14%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 438
% Daily Value*
| Calories | 438kcal | 22% |
| Carbohydrates | 45g | 15% |
| Protein | 24g | 48% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 40mg | 13% |
| Sodium | 1419mg | 59% |
| Potassium | 1180mg | 25% |
| Fiber | 10g | 40% |
| Sugar | 7g | 14% |
| Vitamin A | 3343IU | 67% |
| Vitamin C | 132mg | 147% |
| Calcium | 143mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.