Coconut‑Glazed Chicken Power Bowl

Enjoy a bold, tropical twist on a classic protein bowl with succulent chicken baked in a coconut glaze, topped with creamy avocado and fresh kale. The coconut sauce adds a silky texture, while the veggies keep the meal light and satisfying. Ready in just 35 minutes, it’s the perfect quick‑fire dinner for busy weeknights.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lb total)
• 1/2 cup coconut glaze (1 cup coconut milk, 2 Tbsp soy sauce, 1 Tbsp lime zest, 1 Tbsp honey, 2 cloves minced garlic, pinch salt)
• 2 cups kale, stems removed and thinly sliced
• 1 ripe avocado, sliced
• 1 cup cooked quinoa (or brown rice)
• 1/4 cup toasted almond slivers
• 1 Tbsp lime juice
• 1 Tbsp extra‑virgin olive oil
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 400 °F (200 °C).
2. Whisk all glaze ingredients together in a bowl and set aside.
3. Season chicken breasts with salt, pepper, and 1 Tbsp olive oil; place on a baking sheet.
4. Brush each breast generously with the coconut glaze and bake for 18–20 min or until internal temperature reaches 165 °F.
5. While the chicken cooks, sauté kale in a pan with 1 Tbsp olive oil until bright and wilted, about 2–3 min; season with salt and pepper.
6. Garnish the cooked quinoa with toasted almond slivers and a squeeze of lime juice.
7. Slice the warm chicken into strips and arrange over the quinoa bed.
8. Top with sautéed kale, avocado slices, and drizzle remaining coconut glaze.
9. Serve immediately, or let cool and refrigerate in a sealed container for up to 2 days.
10. When ready to eat, simply reorder the layers, heat the chicken gently, or enjoy at room temperature.

Chef's Note

Use pre‑rotisserie chicken to save on prep time and keep the dish juicy without extra oven time.

Make-Ahead Tips

The coconut glaze can be made 1 day ahead and stored in the fridge. Assemble the bowl at room temperature or reheat the chicken briefly before serving.

Substitutions

Swap kale for spinach, chicken for grilled tofu, quinoa for brown rice, or replace coconut milk with coconut yogurt for a dairy‑free version.