Ginger-Lime Chicken & Rice BowlGinger-Lime Chicken & Rice Bowl
Ginger-Lime Chicken & Rice Bowl
Ginger-Lime Chicken & Rice Bowl
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Recipe - The Fairway Market Corporate
Ginger-LimeChickenandRiceBowl.jpg
Ginger-Lime Chicken & Rice Bowl
Prep Time20 Minutes
Servings4
Cook Time10 Minutes
Calories397
Ingredients
8 (3¾-inch) wooden skewers
3 Tbs fresh lime juice
1 tablespoon plus ½ teaspoon less sodium soy sauce, divided
1 tsp grated fresh ginger
1 lb boneless, skinless chicken breasts, cut into ¾-inch pieces
2 packages (8.5 ounces each) brown basmati rice
1 Tbs honey
½ avocado, peeled, pitted and chopped
1/3 cup chopped mango
1/3 cup sliced English cucumber
1/3 cup thinly sliced red bell pepper
Directions

1. Soak skewers in water 15 minutes. In medium bowl, whisk lime juice, 1 tablespoon soy sauce and ginger; add chicken, toss and let stand 15 minutes.

 

2. Remove chicken from marinade; reserve marinade. Thread chicken onto skewers; sprinkle with 1/4 teaspoon salt. Heat grill pan or large skillet over medium heat; spray with cooking spray. Add skewers; cook 5 minutes or until internal temperature of chicken reaches 165°, turning occasionally.

 

3. Prepare rice in skillet as label directs.

 

4. In small saucepot, heat reserved marinade to a boil over high heat; boil 1 minute. Whisk in honey and remaining 1/2 teaspoon soy sauce. Makes about 3 tablespoons.

 

5. Divide rice into 4 bowls; top with avocado, mango, cucumber, bell pepper and chicken skewers. Drizzle with warm marinade.

 

Nutritional Information

  • 10 g Fat
  • 2 g Saturated Fat
  • 63 mg Cholesterol
  • 379 mg Sodium
  • 50 g Carbohydrates
  • 4 g Fiber
  • 7 g Sugars
  • 4 g Added Sugars
  • 29 g Protein

20 minutes
Prep Time
10 minutes
Cook Time
4
Servings
397
Calories

Shop Ingredients

Makes 4 servings
8 (3¾-inch) wooden skewers
Culinary Elements Bamboo Skewers, 100 count
Culinary Elements Bamboo Skewers, 100 count
$3.99
3 Tbs fresh lime juice
Santa Cruz Lime Juice, 16 oz
Santa Cruz Lime Juice, 16 oz
$5.99$0.37/oz
1 tablespoon plus ½ teaspoon less sodium soy sauce, divided
Kikkoman All-Purpose Seasoning Less Sodium Soy Sauce, 10 fl oz
Kikkoman All-Purpose Seasoning Less Sodium Soy Sauce, 10 fl oz
$3.49$0.35/fl oz
1 tsp grated fresh ginger
Ginger Root, 1 pound
Ginger Root, 1 pound
$1.25 avg/ea$0.25/oz
1 lb boneless, skinless chicken breasts, cut into ¾-inch pieces
Grade A Family Pack Boneless Skinless Chicken Breasts
Grade A Family Pack Boneless Skinless Chicken Breasts
$9.87 avg/ea$2.99/lb
2 packages (8.5 ounces each) brown basmati rice
Carolina Seasoned Yellow Rice, 5 oz
Carolina Seasoned Yellow Rice, 5 oz
$1.29$0.26/oz
1 Tbs honey
Wholesome Pantry Organic Pure and Sweet Honey, 12 oz
Wholesome Pantry Organic Pure and Sweet Honey, 12 oz
$4.99$0.42/oz
½ avocado, peeled, pitted and chopped
Wholly Avocado Diced Avocado, 4 oz, 2 count
Wholly Avocado Diced Avocado, 4 oz, 2 count
$4.99$0.62/oz
1/3 cup chopped mango
Fresh Mango, 1 each
Fresh Mango, 1 each
$2.50
1/3 cup sliced English cucumber
Seedless Cucumber, 1 each
Seedless Cucumber, 1 each
3 for $6.00
$2.00 was $2.19
1/3 cup thinly sliced red bell pepper
Mezzetta Mild Roasted Red Bell Pepper Strips, 10 fl oz
Mezzetta Mild Roasted Red Bell Pepper Strips, 10 fl oz
$2.49$0.25/fl oz

Nutritional Information

  • 10 g Fat
  • 2 g Saturated Fat
  • 63 mg Cholesterol
  • 379 mg Sodium
  • 50 g Carbohydrates
  • 4 g Fiber
  • 7 g Sugars
  • 4 g Added Sugars
  • 29 g Protein

Directions

1. Soak skewers in water 15 minutes. In medium bowl, whisk lime juice, 1 tablespoon soy sauce and ginger; add chicken, toss and let stand 15 minutes.

 

2. Remove chicken from marinade; reserve marinade. Thread chicken onto skewers; sprinkle with 1/4 teaspoon salt. Heat grill pan or large skillet over medium heat; spray with cooking spray. Add skewers; cook 5 minutes or until internal temperature of chicken reaches 165°, turning occasionally.

 

3. Prepare rice in skillet as label directs.

 

4. In small saucepot, heat reserved marinade to a boil over high heat; boil 1 minute. Whisk in honey and remaining 1/2 teaspoon soy sauce. Makes about 3 tablespoons.

 

5. Divide rice into 4 bowls; top with avocado, mango, cucumber, bell pepper and chicken skewers. Drizzle with warm marinade.