Garlic Sesame Chicken Zucchini Bowls

A bowl of white rice topped with spicy red minced tofu, sautéed eggplant, green onions, and sesame seeds, served with a gold fork on a light green table. A striped napkin and another partially visible bowl are nearby.

4.43 from 7 votes

Garlic Sesame Chicken Zucchini Bowls

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!

Prep Time 10

Cook Time 20

Total Time 30

Servings Servings

Calories 648kcal

Author Nicole Modic

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.
Once the oil is hot, add the ground chicken and use a spatula to break it into small pieces. Cook until the chicken is fully browned and no longer pink. Then, pour in the sauce and continue cooking until 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!

Video

Nutrition