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–+ servings
A bowl featuring sesame glazed chicken, roasted Brussels sprouts, and white rice, one of 15 Healthy Dinner Ideas.

Honey Tamari Chicken and Veggie Bowls

This recipe offers a quick and flavorful way to prepare a healthy dinner, perfect for busy weeknights. It combines tender chicken with fresh vegetables and a sweet and savory honey tamari sauce, served over fluffy jasmine rice.
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Prep Time 15 minutes
Cook Time 25 minutes
Draining Time 10 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Asian-inspired
Calories: 615
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1/3 cup cornstarch
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 medium boneless skinless chicken breasts, cubed about 3 cups or 1 1/2 lbs
  • 1/4 cup avocado oil
For the Sauce
  • 1/3 cup honey
  • 1 Tablespoon tomato paste
  • 1 Tablespoon tamari or soy sauce/coconut aminos
  • 1 teaspoon sesame oil
  • 1 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 Tablespoon sesame seeds
For the Rice
  • 1 cup jasmine rice
  • 1 teaspoon lime juice
For the Veggies
  • 2 Tablespoons avocado oil
  • 1 cup snow peas
  • 2 cups halved Brussels sprouts
  • 1 cup shredded carrots
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 stalk green onion, chopped for garnish

Equipment

  • Medium bowl
  • Large non-stick skillet
  • Large Bowl
  • Paper towel

Method
 

  1. In a medium bowl, combine cornstarch, garlic powder, salt, and pepper. Add the cubed chicken and toss until well coated.
  2. In a large non-stick skillet, add the avocado oil and heat over medium-high heat. Add the coated chicken and pan-fry for 5-8 minutes. Flip and cook for another 5-8 minutes until golden brown and fully cooked. Break up the pieces a bit.
  3. Transfer the cooked chicken to a paper towel-lined plate to drain excess oil.
  4. While the chicken cooks, mix the sauce ingredients in a large bowl. Set aside about 1/4 cup of the sauce.
  5. Add the drained chicken to the large bowl with the sauce and toss to coat.
  6. Add more avocado oil to the skillet and heat over medium-high heat. Add the snow peas and Brussels sprouts, cooking for about 15 minutes.
  7. Add the shredded carrots and seasonings to the skillet. Cook for another 4-5 minutes, stirring occasionally, until the vegetables begin to soften.
  8. While the vegetables cook, prepare the jasmine rice according to package directions. Stir in the lime juice and fluff with a fork.
  9. Assemble the bowls by dividing the cooked rice, vegetables, and chicken evenly among four bowls. Top with chopped green onions and drizzle with the reserved sauce.

Nutrition

Calories: 615kcalCarbohydrates: 81gProtein: 19gFat: 25gSaturated Fat: 3gCholesterol: 36mgSodium: 1118mgPotassium: 658mgFiber: 5gSugar: 27gVitamin A: 5091IUVitamin C: 55mgCalcium: 82mgIron: 3mg

Notes

This recipe makes 4 large meal prep bowls or 5 medium bowls.

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