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Herbed Chicken Bowl with Rainbow Slaw & Creamy Ginger Dressing Recipe

Herbed Chicken Bowl with Rainbow Slaw & Creamy Ginger Dressing recipe


This is a yummy bowl with herbed chicken, colorful veggies, and a creamy ginger dressing. It has chicken, cabbage, carrots, and a tasty sauce. You mix, cook, and put it all in a bowl to eat!


1 lb ground chicken
1/4 tsp ground black pepper
1/4 tsp ground coriander
1/4 tsp ground cumin
1/4 tsp ground turmeric
1 tbsp olive oil
1/2 head purple cabbage, shredded
2 medium carrots, peeled and grated
1 red bell pepper, thinly sliced
1 ripe avocado, halved and sliced
1/4 cup fresh cilantro, chopped
2 tbsp honey
2 tbsp rice vinegar
1 tbsp soy sauce
2 tbsp Greek yogurt
1 tbsp grated ginger root
1 clove garlic, minced
Salt to taste


Wash and dry all fresh produce.
Heat olive oil in a large skillet over medium-high heat.
Add minced garlic, ground chicken, black pepper, coriander, cumin, and turmeric to the skillet. Cook for 6-7 minutes, breaking the chicken apart until browned and cooked through.
In a large bowl, combine shredded purple cabbage, grated carrots, and sliced red bell pepper.
In a small bowl, whisk together honey, rice vinegar, soy sauce, Greek yogurt, grated ginger, and a pinch of salt to create the creamy ginger dressing.
Chop the cilantro and add half to the slaw mixture, reserving the rest for garnish.
Halve, pit, and slice the avocado.
Divide the slaw among bowls, top with the cooked herbed chicken, avocado slices, and drizzle with the creamy ginger dressing.
Garnish with the remaining chopped cilantro and serve immediately.

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