Papaya Lime Chicken Bowl
A bowl-format dish pairing grilled or pan-seared chicken with fresh papaya, lime dressing, and customizable grain or vegetable bases. Components are assembled warm or at room temperature with swappable proteins, starches, and produce sides.
Ingredients
Method
Pat chicken breasts dry and pound to even 1-inch thickness. Season both sides with salt and pepper.
Peel and seed papaya; slice or cube into bite-sized pieces. Slice cucumber and shred red cabbage; set aside.
In a small bowl, whisk together lime juice, fish sauce, honey, minced garlic, and minced ginger. Taste and adjust salt as needed.
Heat coconut oil in a large skillet over medium-high heat. Once shimmering, place chicken breasts in the pan.
Cook for 6–7 minutes until golden on the first side, then flip and cook another 6–7 minutes until internal temperature reaches 165°F. Transfer to a cutting board and let rest 3 minutes.
Slice chicken into strips or bite-sized pieces. Sprinkle with lime zest.
Divide warm cooked rice or grain between two bowls. Top with shredded red cabbage, cucumber slices, and diced papaya.
Arrange sliced chicken on top of each bowl. Drizzle lime-fish sauce dressing evenly over the bowl.
Garnish with chopped cilantro and toasted sesame seeds. Serve warm or at room temperature.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
Plan this in GreenplateAi →