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Mushroom and Leek Chicken

HRM Power Bowls

Servings: 4

Nutrition per serving: 466 Calories, 34g Carbohydrates, 10g Fat, 58g Protein, 5g Sugar

By Deanna Hill



This recipe is easy and super versatile.  You can use a variety of vegetables depending on what is in your fridge and it is the perfect way to use up left over chicken.  Cook the chicken breast however you like; broil, bake or bbq, your choice!  You don’t even have to cook the vegetables.


For the Bowl


2 Cups cooked brown rice

4 cooked chicken breasts, lightly seasoned to taste (approx. 6oz each)

4 cups shredded kale

1 cup thinly sliced carrot

1 large red bell pepper, thinly sliced

1 Cup cilantro, chopped

½ cup green onion, chopped


For the Sauce


1 Cup lite coconut milk

1 Tbsp low-sodium soy sauce

1 Tbsp lime juice

2-3 tsp red curry paste (to taste)

2 cloves garlic crushed

1 inch piece of ginger, grated




1. In a small saucepan, heat all the ingredients for the sauce over medium heat until it comes to a simmer.

2. Assemble the remaining ingredients, dividing between 4 bowls

3. Divide the sauce and pour over each bowl


The heated sauce, along with the hot rice and chicken gives enough heat to gently warm the vegetables, however if you prefer your vegetables cooked you could lightly steam or sauté them before adding to the bowl.

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