Asian Chicken Bowl with Nori
Delicious tamari-ginger marinated chicken, fluffy rice, colourful vegetables, avocado and nori come together in this nourishing bowl. Rich in protein, fibre, healthy fats and minerals, it's perfect for busy weeknights, meal prep lunches, post-workout recovery or even breakfast.Nori is one of my favourite pantry staples. This sea vegetable adds a delicious savoury flavour while providing iodine and other trace minerals that support thyroid health, metabolism and energy production. It's an easy way to add extra goodness to everyday meals.
Nutritional Profile
- Chicken provides high-quality protein to support muscle repair, growth and recovery.
- Baked Vegetables, leafy greens and Avocado add fibre and antioxidants.
- Nori is a wonderful source of iodine, an important nutrient for healthy thyroid function and metabolism.
- Including a variety of plant foods as well as sea vegetables helps increase plant diversity, which supports a healthy gut microbiome.
Ingredients
Chicken
- 8 chicken thigh fillets fat trimmed
- 1 tbsp extra virgin olive oil or avocado oil
Marinade
- 2 tbsp tamari
- 2 tbsp coconut aminos
- 1 tbs sesame oil
- 1 tsp ground ginger
- 1 tsp garlic powder
- ½ tsp dried beef liver powder (optional as a powder or open a beef organ capsule and sprinkle)
Bowl Components
- 3 big handfuls leafy greens or baby salad greens
- 2 sheets nori cut into 2cm squares (kitchen scissors work best)
- 8 stalks broccolini
- 1 large red onion cut into wedges
- 1 large zucchini cubed
- ½ –¾ cup steamed rice per serve I love a mix of white rice and quinoa
- 1 avocado diced
- extra virgin olive oil or avocado oil for drizzling
- apple cider vinegar for serving
Instructions
Marinate the Chicken:
- In a bowl, combine the tamari, coconut aminos, sesame oil, ginger, garlic powder and beef liver powder (if using).
- Add the chicken and coat well.
Cook the Chicken:
- Heat the olive oil or avocado oil in a large frying pan over medium heat.
- Cook the chicken until golden and cooked through.
- Remove from the pan, rest for a few minutes, then slice.
Tray Bake the Vegetables:
- Place the broccolini, zucchini and red onion on a baking tray.
- Drizzle with olive oil and roast for 20–25 minutes, or until tender and lightly golden.
Assemble the Bowls:
- Divide the leafy greens between bowls or plates.
- Add the baked vegetables, sliced chicken, avocado, nori and rice on the side.
- Finish with a drizzle of extra virgin olive oil or avocado oil and a splash of apple cider vinegar.
- Serve warm or enjoy cold.
- Double the recipe and enjoy leftovers for easy lunches throughout the week.
- Delicious warm or cold.
- Swap the chicken for salmon, beef, tofu or tempeh.
- For extra crunch, top with sesame seeds or chopped raw nuts.
- Don’t skip the nori — it adds a delicious umami flavour and a boost of minerals.
- No time to bake vegetables? Swap veg with cucumber, shredded carrot, cherry tomatoes and lettuce and a sprinkle of corn kernels.
This recipe is:
Health Benefits:
- Gut Health
- Age Defying
- Antioxidant Rich
- Autoimmune Supportive
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