Description
This sweet summer strawberry bowl is a savory, nourishing dish layered with balsamic chicken, cucumbers, strawberries, red onion, and a tangy vinaigrette. Perfect for lunch, meal prep, or a seasonal dinner.
Ingredients
For the Chicken
- 5 – 6 chicken tenderloins
- 1 tablespoon extra virgin olive oil
- 2 – 3 tablespoons strawberry balsamic vinegar (sub with traditional balsamic)
- 1/4 teaspoon sea salt
For the Dressing
- juice of 1 fresh lime
- 2 tablespoons honey
- 1 tablespoon honey ginger balsamic (sub with apple cider vinegar + 1/2 tsp freshly grated ginger)
- 3 – 4 tablespoons basil oil (sub with extra virgin olive oil + 2 tablespoons of freshly chopped basil)
- 2 teaspoons the date lady sweet chili sauce (sub with yai’s thai’s sweet chili sauce)
- 1/4 teaspoon sea salt
For the Rice
- 3/4 cup dry jasmine rice
- 1 1/2 cups water
- 1 tablespoon butter oil (sub with 1 tablespoon melted high quality butter)
- 1 tablespoon persian lime oil (sub with extra virgin olive oil + 1 tablespoon fresh lime zest)
Toppings
- 1 english cucumber, quartered
- 4 – 6 fresh strawberries, thinly sliced
- 1/4 cup thinly sliced (or diced) red onion
- sesame seeds, for garnish
- fresh cilantro, for garnish
Instructions
- Marinate your Chicken : In a mixing bowl, combine chicken tenderloins with balsamic vinegar and let marinate for at least 30 minutes. This step can also be done a few hours ahead or the night before for deeper flavor.
- Prepare the Rice : In a medium saucepan, combine water and rice. Bring to a boil over high heat. Once boiling, reduce to a simmer, partially cover the pot (leave the lid slightly ajar to prevent overflow), and cook until almost all of the liquid is absorbed—about 10–15 minutes. Keep a close eye on it. Once most of the liquid has been absorbed, remove from heat, fully cover with the lid, and let steam for 15–20 minutes. Just before serving, fluff the rice and toss with butter or Persian lime olive oil, and season with sea salt.
- Cook the Chicken : Heat a large skillet over medium-high heat and add a drizzle of extra virgin olive oil. Once hot, add the marinated chicken tenderloins. Cook for 3–5 minutes per side, or until cooked through and golden. If the balsamic starts to smoke or smell like it’s burning, reduce the heat—this chicken cooks best low and slow to let the flavors develop without scorching.
- Make the Dressing : In a mason jar or small bowl, combine lime juice, honey, balsamic vinegar, olive oil, sweet chili sauce, and sea salt. Shake well (or whisk) until fully emulsified. Set aside.
- Prep your Toppings : Slice, dice, or quarter your strawberries, cucumber, and red onion. Chop cilantro if using for garnish.
- Assemble the Bowl : To serve, layer rice in the bottom of each bowl. Top with sliced cucumber, strawberries, red onion, and the balsamic chicken. Drizzle with the dressing, sprinkle with sesame seeds, and finish with fresh cilantro. Serve immediately and enjoy!
Notes
- If you don’t have time to marinate the chicken, do not worry! However, if time permits, try to at least let it sit for 10 minutes while you prepare another element of the recipe.
- Money saving tip : purchase chicken breast rather than tenderloins and slice each breast into 3 pieces.
- Prefer to grill rather than cook in a skillet? You could use chicken breasts (pound to 3/4″ thick) and grill for 5 – 6 minutes on each side, or until cooked through.
- Use rotisserie chicken for a quick shortcut.
- Slice strawberries fresh the day of for best texture
- Sub quinoa for rice to change things up.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Meal Prep
- Method: Stovetop
- Cuisine: Americanm, Seasonal
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