Rice Bowl with Turmeric Ginger Chicken
This Turmeric Ginger Chicken Rice Bowl delivers 31g protein and 517 calories per serving — a balanced lunch for consistent energy during training blocks. Batch-preps 6 servings with quick stovetop cooking, letting you rotate the same meal throughout the week. Supports muscle recovery while keeping total calories predictable for anyone tracking macros closely.
Ingredients
- •Garlic powder(10g)
- •Onion powder(10g)
- •Turmeric, Ground(5g)
- •Ginger, Fresh Root(30g)
- •Cilantro, Fresh(60g)
- •Lime Juice, Fresh(60g)
- •Honey(30g)
- •Olive oil(45g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •2 teaspoons kosher salt
- •½ teaspoon freshly cracked black pepper
- •Chicken Thigh, Boneless Skinless(907g)
Boneless skinless thighs. Fattier than breast but more forgiving to cook.
- •Buttermilk, Cultured, Low-Fat(120g)
- •Mayonnaise, Regular(120g)
- •Sour Cream(120g)
Regular or fat-free both work. Fat-free is thinner but saves ~40 cal/serving.
- •Cilantro, Fresh(60g)
- •JalapeñO Pepper
- •Onion powder(5g)
- •Garlic powder(5g)
- •½ teaspoon kosher salt
- •Cabbage, Red
- •Avocado
- •Cilantro, Fresh
Instructions
- 1Mince the fresh ginger and chop the fresh cilantro. In a large bowl, combine the garlic powder, onion powder, turmeric, minced ginger, chopped cilantro, lime juice, honey, olive oil, salt, and pepper. Add the chicken thighs and toss to coat thoroughly. Cover and marinate at room temperature for 15 minutes, or refrigerate up to overnight.
- 2Heat a large nonstick skillet over medium-high heat and add a thin layer of olive oil. Working in batches to avoid crowding, place the chicken in a single layer and cook undisturbed for 2–3 minutes until the underside is golden brown. Flip and cook the other side for 2–3 minutes, then continue flipping every 2–3 minutes for 5–6 minutes longer, until the internal temperature reaches 165°F on an instant-read thermometer. Transfer the cooked chicken to a cutting board and slice into bite-sized pieces.
- 3While the chicken cooks, prepare the cilantro ranch: combine the buttermilk, mayonnaise, sour cream, fresh cilantro, jalapeño (seeded and chopped), onion powder, garlic powder, and salt in a food processor or blender. Blend until smooth, then set aside.
- 4Thinly slice the red cabbage and pit and slice the avocado. Keep the avocado separate until assembly to prevent browning.
- 5Divide the cilantro lime rice evenly into 6 airtight containers while hot. Top each portion with an equal amount of the sliced chicken, red cabbage, and avocado.
- 6Drizzle each bowl with cilantro ranch dressing and garnish with fresh cilantro. Seal containers and refrigerate for up to 4 days.
Nutrition — Per Serving
517
calories
31g
protein
39g
fat
- Carbohydrates
- 13g
- Saturated fat
- 8.2g
- Sodium
- 262 mg
- Dietary fiber
- 1.5g
6 servings per batch · ~265g each
Macro data sourced from USDA FoodData Central
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How much protein does Rice Bowl with Turmeric Ginger Chicken have per serving?
Each serving contains 31g of protein and 517 calories with 39g fat and 13g carbs. The high fat-to-carb ratio makes this a lower-carb option while still delivering solid protein content.
How long does Rice Bowl with Turmeric Ginger Chicken take to prep?
This recipe qualifies as quick prep and yields 6 servings, so you can batch-prepare a week's worth of lunches in minimal time. You're getting multiple meals prepped on the stovetop without extended cooking windows.
Is Rice Bowl with Turmeric Ginger Chicken good for fat loss?
At 517 calories and 31g protein per serving, this recipe fits fat loss phases where you need to stay in a caloric deficit while maintaining protein intake. The minimal carbohydrates (13g) make it a solid choice for lower-carb cutting days.
