Ginger and Lime Chicken Rice Bowls

We eat a lot of rice and chicken in this house. I have tried a lot of different crock pot variations and this is one of the easiest. Unlike most marinades that call for oil, this does not require any. The fat is low. The flavor is high. This another great lunch prep recipe.


Serves 8



4lbs thin cut chicken breasts

½ cup Bragg’s liquid aminos

½ cup lime juice

2 tablespoons ginger paste

½ tablespoon garlic powder

½ tablespoon of paprika

½ tablespoon of dried basil


Place chicken in crock pot. In a bowl combine the rest of the ingredients and whisk together. Pour the marinade over the chicken. Cover the crock pot and cook on low for approximately 4-5 hours. Shred the chicken. Serve over jasmine rice and steamed vegetables. Drizzle some of the cooking juice over the bowl.


If you use this as a lunch prep for the week, create each container the same as the bowl. It reheats and stores well when it's all combined.



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