Go Back
+ servings
Logo of The Forked Spoon showing Spork
Chicken Veggie Rice Bowls with Ginger Scallion Dressing
4.60 from 5 votes

Chicken Veggie Rice Bowls with Ginger Scallion Dressing

Winner winner chicken dinner! These Easy Chicken Veggie Rice Bowls with Ginger Scallion Dressing are gluten-free, bursting with fresh, crunchy greens and are super tasty! 
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings: 4 servings
Calories: 775kcal



  • 1.5 pounds boneless skinless chicken breasts
  • ½ head napa cabbage - shredded
  • ½ head purple cabbage - shredded
  • 2 bell peppers - finely chopped (I used 1 orange and 1 red)
  • 1 cup cherry tomatoes - halved
  • 1 cup cooked edamame
  • ½ cup fine chopped carrots
  • 1 English cucumber - sliced
  • 4 cups cooked white rice
  • 2 tablespoon rice wine vinegar
  • cilantro - Fresh chopped
  • 1 avocado - pitted and thinly sliced


  • 1 bunch scallions - thinly sliced
  • 3 tablespoon ginger - fresh minced/grated
  • 6 cloves garlic - minced
  • 1 teaspoon sesame oil
  • ½ cup gluten-free soy sauce
  • 5 tablespoon rice wine vinegar
  • 1 tablespoon fish sauce
  • 1 teaspoon granulated sugar
  • ¼ cup olive oil
  • ¼ cup water
  • 1 teaspoon red pepper


  • Bring a large pot of water to a boil over high heat. Once boiling, carefully add the chicken breasts and return water to a boil. Cover pot with an air-tight lid and remove from heat. Allow chicken breasts to poach for approximately 25-30 minutes, or until fully cooked. Once cooked, transfer chicken to a plate to cool. Once cool enough to handle, shred chicken breasts with two forks or your fingers and set aside.
  • Whisk together all ingredients for the Ginger Scallion Dressing, leaving out the scallions until the very end. Transfer approximately 1/4 of the dressing to the shredded chicken and stir to mix. Transfer remaining dressing to a jar or airtight container and set aside or store in the refrigerator until ready to use.
  • In a medium bowl toss together the chopped bell peppers, tomato and edamame. Set aside. Prepare the remaining ingredients- slice the cucumber, toss the steamed rice with 1-2 tablespoons rice wine vinegar, finely chop the cabbage, the carrots, then cilantro and slice the avocado.
  • Arrange 3-4 salad bowls with equal or desired amounts of rice, cabbage, vegetables, chicken and avocado. Drizzle with remaining ginger scallion dressing.


Calories: 775kcal | Carbohydrates: 76g | Protein: 51g | Fat: 29g | Saturated Fat: 3g | Cholesterol: 108mg | Sodium: 1671mg | Potassium: 1847mg | Fiber: 11g | Sugar: 12g | Vitamin A: 6190IU | Vitamin C: 161.1mg | Calcium: 145mg | Iron: 4.5mg
Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.