If you’re looking for a quick and easy dinner recipe that is packed with flavor, budget-friendly, and comes together in less than 30 minutes, then you will love these Garlic Sesame Chicken Zucchini Bowls. These bowls come together with a bed of fluffy jasmine rice, topped with perfectly-cooked zucchini and a tender garlic sesame marinated chicken. Garnish with sliced green onions, and you’ll have the perfect restaurant-quality dinner ready in a matter of minutes!
Friends, I’m going to let you in on a little secret: whenever I am looking for a quick and easy dinner to make, I usually go for rice, meat, and some form of veggie. Especially on the days where my boys aren’t home and are with their dad, it can be hard for me to find the motivation to cook. That might sound a little silly, given what I do for a living, but when you cook all day every single day, sometimes the last thing that you want to do is cook yet another meal. Which is why, when I have an evening to myself and no obligation to recipe test for my blog, I reach for the simplest of recipes that are delicious, nutritious, and, most importantly… easy.
And, since I know that you love easy recipes too, I had to share one of my new favorites — these Garlic Sesame Chicken Zucchini Bowls. These bowls were inspired by my favorite Chinese takeout, but made at home in just a few minutes, which means that they come together at a fraction of the time and cost of ordering takeout. I mean truly, is there anything better than that?
I love this recipe so much, in fact, that last week, I got to make it with you LIVE on Substack, in my first virtual cooking class. If you haven’t joined me on Substack yet, you must — not only am I sharing exclusive recipes over there, but it may just be my new favorite platform! It’s a space for me to be raw, real, and honest, in a way that can be harder on more short form platforms, and I love connecting with you all over there. You can subscribe for free, but if you want to support me (and get access to exclusive content!) you can join my premium membership for just a couple dollars a month. It is a small but HUGE way to support me, and helps me to be able to create new easy recipes (like this one) for you.
But for now, let’s get back to the recipe…
What You Need to Make These Loaded Chicken & Veggie Bowls
- Jasmine Rice: While you can pick your favorite rice and use it in this recipe, I like using jasmine rice for these bowls!
- Zucchini: Of course, it wouldn’t be a chicken zucchini bowl without the zucchini! Zucchini is rich in fiber and potassium, making it the perfect nutrient-rich veggie to add to these bowls.
- Olive Oil: I like using a better-for-you oil with a neutral flavor, like olive oil, to cook the chicken. You can also use avocado oil if that works better!
- Maple Syrup: Maple syrup adds just the right amount of sweetness to the sauce, without being too over-powering.
- Low Sodium Soy Sauce: If you want to keep this recipe gluten-free, be sure to substitute the soy sauce out for coconut aminos or tamari. If not, low sodium soy sauce works well!
- Tomato Paste: Tomato paste adds the perfect flavor to the sauce – don’t knock it until you try it!
- Rice Vinegar:A touch of rice vinegar adds the perfect balance of flavor to the sauce.
- Toasted Sesame Oil: Toasted sesame oil has a rich, deeply nutty flavor that tastes delicious in the sauce.
- Garlic: I always recommend using fresh garlic in my recipes, whenever possible, and this recipe is no exception!
- Crushed Red Pepper Flakes: A pinch of red pepper flakes add just the right amount of spice, without it being overpowering.
- Ground Chicken: Of course, you’ll need ground chicken in order to make these bowls! I like using ground chicken thigh meat, but any ground chicken should work well. Use what you have!
- Green Onions: Sliced green onions add a delicious pop of color and flavor to this recipe – don’t skip them!
- Sesame Seeds: A sprinkle of fresh sesame seeds adds the perfect finishing touch to these Garlic Sesame Chicken Zucchini Bowls.
How to Make These Quick-and-Easy Bowls
To make these bowls, start by preparing the rice. Cook the rice according to your preferred method, and set it aside.
Next, preheat your oven to 400F. Prepare the zucchini by washing it and dicing it into bite-sized pieces. Once all of the zucchinis have been washed and dice, transfer them to a baking sheet and drizzle them with olive oil and sea salt. Toss to combine. Transfer the zucchini into the oven and allow them to bake for 15-20 minutes, being sure to toss them at the halfway point.
During the last two minutes of baking, turn the broiler onto high and allow the zucchini to cook under the broiler, until the edges are nice and crispy. Once the zucchini is done, remove it from the oven and allow it to cool.
While the zucchini is in the oven, prepare the chicken. In a bowl, whisk together the maple syrup, soy sauce, tomato paste, rice vinegar, sesame oil, garlic and crushed red pepper flakes. Set it aside. Next, heat a nonstick skillet on the stove, over medium-high heat, and add in the olive oil.
Once the oil is hot, add in the ground chicken and use a spatula to break it down into tiny pieces. Allow the chicken to cooked until it’s fully cooked through. Then, once the chicken is cooked through, pour in the sauce and allow the chicken to cooked until the chicken is cooked through and most of the liquid has been absorbed.
Then, add in the sliced green onions and sesame seeds. Continue to cook the chicken until all of the liquid has been absorbed, then remove it from the heat.
Finally, assemble the bowls. Add a scoop of rice to the bottom of the bowl, followed by the roasted zucchini and the garlic sesame chicken.
Garnish with additional sliced green onions, then serve and enjoy!
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Bea Moreno
Ingredients
- 1 ½ Cups Jasmine Rice, cooked
- 3 Zucchinis, diced
- 1 Tablespoon Olive Oil
- ⅓ Cup Maple Syrup
- ⅓ Cup Low Sodium Soy Sauce
- 3 Tablespoons Tomato Paste
- 3 Tablespoons Rice Vinegar
- 2 Tablespoons Toasted Sesame Oil
- 6 Cloves Garlic, mashed
- ½ Teapsoon Crushed Red Pepper Flakes
- 1 Pound Ground Chicken, I like to use ground chicken thighs, but any meat will do.
- 1 Bunch Green Onions, finely chopped
- 1 Tablespoon Toasted Sesame Seed
Instructions
- To make these bowls, start by preparing the rice. Cook the rice according to your preferred method, and set it aside.
- Next, preheat your oven to 400F.
- Prepare the zucchini by washing it and dicing it into bite-sized pieces. Once all of the zucchinis have been washed and dice, transfer them to a baking sheet and drizzle them with olive oil and sea salt. Toss to combine.
- Transfer the zucchini into the oven and allow them to bake for 15-20 minutes, being sure to toss them at the halfway point.
- During the last two minutes of baking, turn the broiler onto high and allow the zucchini to cook under the broiler, until the edges are nice and crispy.
- Once the zucchini is done, remove it from the oven and allow it to cool.
- While the zucchini is in the oven, prepare the chicken. In a bowl, whisk together the maple syrup, soy sauce, tomato paste, rice vinegar, sesame oil, garlic and crushed red pepper flakes. Set it aside.
- Next, heat a nonstick skillet on the stove, over medium-high heat, and add in the olive oil.
- Once the oil is hot, add in the ground chicken and use a spatula to break it down into tiny pieces.
- Allow the chicken to cooked until it's fully cooked through. Then, once the chicken is cooked through, pour in the sauce and allow the chicken to cooked until the chicken is cooked through and most of the liquid has been absorbed.
- Then, add in the sliced green onions and sesame seeds.
- Continue to cook the chicken until all of the liquid has been absorbed, then remove it from the heat.
- Finally, assemble the bowls. Add a scoop of rice to the bottom of the bowl, followed by the roasted zucchini and the garlic sesame chicken.
- Garnish with additional sliced green onions, then serve and enjoy!
Rate & review
SELECT A RATING and tell me what you think!
What others are saying
Delicious and easy to make! I doubled meat and sauce, used only 4 garlic, and added fresh ginger. Those are just personal desires:) Loved
This was great! The sauce was a tad sweet for my taste, but that’s easy enough to adjust and comes down to personal preference. It never absorbed for me, so I ended up adding a smidge of corn starch while it was cooking to get it to thicken up and stick to the chicken. Got a compliment from my husband, who almost never says anything about any meal, so that alone makes it worth repeating!
This was great! The sauce was a tad sweet for my taste, but that’s easy enough to adjust and comes down to personal preference. It never absorbed for me, so I ended up adding a smidge of corn starch while it was cooking to get it to thicken up and stick to the chicken. Got a compliment from my husband, who almost never says anything about any meal, so that alone makes it worth repeating!
I loved this recipe! Super easy to throw together after a busy day, all while remaining healthier than other “throw together” dinner options!! I loved the sauce – my husband wanted to make double of it to keep in the fridge and use randomly throughout the week! Highly recommend
I am so happy to hear that, Sophie! Thank you so much for making this recipe and for leaving such a kind review!
This was really good. I don’t love cauliflower rice, but I served it on cauliflower rice for more vegetables. It was yummy. I only put in two Tablespoons of syrup, because of the too sweet comments. And I was about to go get take out because I was feeling lazy, but this hit the spot and was way healthier.
I am so happy to hear that, Heather! Thank you for your review!
This was so good! Love that it was an easy dinner with ingredients I already had on hand. My family loved it, will definitely make again.
Yay! I am thrilled to hear that, Laurie!
This is a quick, easy, and healthy meal! This is my third or fourth time making it. I always double it to have leftover… but there usually isn’t much to pack up. lol Thank you for another delicious dish!
Didn’t know what to make for dinner today and then saw Nicole posted this on her story. Not usually one to comment on things but this recipe is too good!!!! Definitely will be making again. Perfect weeknight dinner!
The sauce added a great flavor, just a little too sweet. I would add less maple syrup next time.