Tired of dry, boring and bland chicken breast? Try making this juicy poached chicken power bowl with a delicious peanut ginger dressing. Not only is this meal simple to make, nutritious and delicious – it’s ideal for those counting their macros. The protein, carbohydrate, veggies and fats are made separate so you can customize the portions when making your dish. Grab your nicest Tupperware and get ready for a yummy lunch for days!
- 4 chicken breasts
- 1 tbsp pepper corns
- Ginger – sliced
- 1 tsp salt
Ginger Peanut Dressing
- 1/4 cup honey
- 1/4 cup avocado oil
- 1/4 cup rice vinegar
- 1 tbsp tamari
- 1 tsp sesame oil
- 2 tbsp peanut butter
- 1/2 tsp salt
- 1 tsp sambal olek
- 1 tbsp fresh ginger – finely minced
- 1 clove garlic – minced
- 1 purple cabbage – shredded (or substitute 5 cups shredded coleslaw mix)
- 1 large carrot – shredded
- 2 radishes – shredded
- 1 red bell pepper – thinly sliced
- 1/2 cup loosely packed chopped fresh cilantro
Roasted Sweet Potato
- 4 sweet potatoes
- 2 tbsp avocado oil
- 1 tsp salt
- 1/2 tsp fresh ground pepper
- 1 tsp garlic powder
Step 1: Preheat the oven to 400 F. Peel the skin off the sweet potatoes and chop into cubes. Place the chopped sweet potatoes in a medium sized mixing bowl and toss in avocado oil, salt, pepper and garlic powder until all the potatoes are fully covered. Line a baking tray with parchment paper and place sweet potatoes on the tray evenly spaced so they cook evenly. Bake sweet potatoes for 30-40 minutes or until golden brown and crispy
Step 2: While the sweet potatoes are baking, prepare the chicken. In a medium sized pot fill 3/4 with water and add pepper corns, ginger and salt. Bring water to a boil and place chicken breast in the water – cover with the lid and allow water to come back to a boil. Remove sauce pan from heat and set aside for 20 minutes. Remove chicken from the water and let cool slightly. Slice or shred with your hands/fork
Step 3: Prepare the slaw by first whisking together all of the ingredients for the dressing in a bowl. Then in a large mixing bowl combine all the slaw ingredients and toss with the dressing until fully combined. Save a little of the dressing to drizzle over the chicken later. Allow to soak for 15-30 minutes so the vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary.
Step 4: To assemble the bowls, layer the slaw, sweet potato and chicken into your desired portions and and garnish with green onion and fresh cilantro. Enjoy immediately or cover and refrigerate to enjoy at a later time!
Alternatively, level-up your nutrition with our one-on-one Nutrition Coaching. Get a bespoke plan tailored to match your specific needs by one of our Power Athlete nutrition ninjas. Hit us up and we will steer you towards your goals.
PODCAST: PA Radio Ep 559 – Just Tell Me What, When & How To Eat
BLOG: Tip The Scales In Your Favor by Rob Exline
RECIPE: One Pan Greek Style Chicken by Rachel Koo
Rachel has enjoyed sport her entire life and embarked on her coaching career in 2012. Starting as a personal trainer in various gyms, she eventually found CrossFit which lead her to CrossFit Football. In 2015 Rachel completed her CrossFit Football certification which opened up many doors of opportunity within coaching. Since then she has completed Power Athlete Methodology course, earned her Block 1 and put that knowledge into action coaching collegiate level athletes. Throughout the years training, proper nutrition and lifestyle habits have been the pillars in helping her clients and athletes achieve their true potential. Rachel currently working as a performance coach applying the Power Athlete principles with all of her clients.
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