Rice Bowl with Turmeric Ginger Chicken

 Serves: 6

 Prep Time:  20 min

 Cook Time:  20 min

 Calories: 405

 For the Cilantro Ranch

 1/2 cup buttermilk

 1/2 cup mayonnaise

 1/2 cup sour cream

 ¼ cup chopped fresh cilantro

 1 jalapeño, seeded and diced

 1 teaspoon onion powder

 1 teaspoon garlic powder

 1/2 teaspoon kosher salt

 For serving

 Cilantro lime rice

 Red cabbage, thinly shaved

 Avocado, pitted and thinly sliced

 Fresh cilantro leaves for serving

 Method

 In a large bowl, combine the garlic powder, onion powder, turmeric, ginger, cilantro, lime juice, honey, olive oil, salt, and pepper. Add the chicken and toss to coat well. Let marinate at room temperature for 15 minutes or up to overnight in the refrigerator.

 While the chicken marinates, heat a large nonstick skillet over medium-high heat. Working in batches, add the chicken in a single layer and cook, undisturbed, 2-3 minutes per side, or until cooked through and the internal temperature of the chicken reaches 165°F on an instant-read thermometer. Transfer the chicken to a separate large bowl.

 Meanwhile, make the Cilantro Ranch. In the base of a food processor or blender, combine the buttermilk, mayonnaise, sour cream, cilantro, jalapeno, onion powder, garlic powder, and salt until smooth.

 To serve, divide the cilantro lime rice between bowls. Top with the chicken, red cabbage, and avocado. Drizzle with cilantro ranch over and garnish with fresh cilantro.