Garlic Sesame Chicken Zucchini Bowls
If you're looking for a simple, high-protein dinner that delivers big flavor without requiring hours in the kitchen, these Garlic Sesame Chicken Zucchini Bowls are for you. Made with lean ground chicken, roasted zucchini, and a savory-sweet sesame garlic sauce, this meal is packed with protein and vegetables while still feeling satisfying and comforting.
Perfect for meal prep or busy weeknight dinners, these bowls come together with pantry staples and can easily be customized to fit your goals.
Serve over jasmine rice for a more traditional grain bowl, swap in cauliflower rice for a lower-carb option, or use a 50/50 mix of both to add extra volume and fiber while keeping the texture and flavor of rice. The combination of garlic, sesame, tamari, and a touch of maple syrup creates a takeout-inspired flavor that the whole family will love—without the excess sugar, sodium, or additives often found in restaurant versions.
Garlic Sesame Chicken Zucchini Bowls
Serves 4 | Per serving: ~480 cal | 30g protein | 5g fiber
Ingredients:
1 1/2 cups jasmine rice, cooked or cauliflower rice (I like to mix the two)
3 zucchini, diced
1 tbsp olive oil
2 Tbsp maple syrup
1/3 cup low-sodium soy sauce or tamari
3 tb tomato paste
3 tbsp rice vinegar
2 tbsp toasted sesame oil
1 tbsp sriracha sauce
5 garlic cloves, minced
1 tsp red pepper flakes
1 lb ground chicken
1 tsp olive oil
1 bunch green onions, finely chopped (about 8)
1 tbsp toasted sesame seeds
1/2 cup toasted cashews (optional)
Directions:
Prepare rice according to package instructions and set aside.
Preheat oven to 400F. Dice zucchini into bite-sized pieces. Transfer to one large baking sheet. Lightly drizzle olive oil on top, toss, and add a pinch of salt. Bake for 15-20 minutes, mixing at the halfway point, then broil for 2 minutes at the end to get some slightly crispy edges. Remove the zucchini from the oven and let cool.
While the zucchini is in the oven, you will work on everything else. In a bowl, whisk together the maple syrup, soy sauce, tomato paste, rice vinegar, sesame oil, sriracha, garlic and crushed red pepper flakes.
Heat a non-stick skillet over medium heat. Add olive oil. Once the pan is hot, add the ground chicken and break it into tiny pieces.
Once the chicken is cooked through, pour in the sauce. Continue to cook until most of the liquid is absorbed. Stir in the green onions and sesame seeds.
Heat a dry skillet over medium heat. Add the cashews in a single layer (no oil needed) and toast for 3–5 minutes, stirring frequently, until they become lightly golden and fragrant
Assemble bowls, with the rice on the bottom, roasted zucchini on one side, and the chicken on the other side. Garnish with additional green onion and enjoy!
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