Chicken Poke Bowl
Elevate your meal prep with this vibrant and delicious Chicken Poke Bowl recipe, a healthy, protein-packed twist on the classic Hawaiian favorite. Featuring tender, marinated chicken cooked to perfection and served atop fluffy jasmine rice, this bowl is layered with crisp, colorful veggies like carrots, cucumber, red cabbage, and edamame. Creamy avocado and a drizzle of spicy sriracha mayo bring a luscious richness, while sesame seeds and green onions add the perfect finishing touch. Quick to prepare in under 40 minutes and completely customizable, this wholesome recipe is ideal for lunch, dinner, or meal prep. Packed with bold flavors and nourishing ingredients, this Chicken Poke Bowl is the ultimate fusion of taste, health, and convenience!
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Recipe Information
Ingredients
- 2 pieces Boneless skinless chicken breasts
- 4 tablespoons Soy sauce
- 2 tablespoons Sesame oil
- 1 tablespoon Honey
- 2 tablespoons Rice vinegar
- 2 cloves Garlic
- 1 teaspoon Ginger
- 1 cup Jasmine rice
- 2 cups Water
- 1 large Carrot
- 1 medium Cucumber
- 1 cup Edamame
- 1 cup Red cabbage
- 1 large Avocado
- 2 stalks Green onions
- 2 tablespoons Sesame seeds
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 2 tablespoons Sriracha sauce
- 4 tablespoons Mayonnaise
Instructions
In a small bowl, combine soy sauce, sesame oil, honey, rice vinegar, minced garlic, and grated ginger to create the marinade.
Slice the chicken breasts into thin strips and place them in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it's well-coated. Marinate in the refrigerator for at least 15 minutes.
While the chicken is marinating, rinse the jasmine rice under cold water until the water runs clear. Cook the rice by combining it with 2 cups of water and a pinch of salt in a pot. Bring to a boil, cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
Heat a non-stick skillet over medium-high heat. Remove the chicken from the marinade and cook for 5-7 minutes on each side until fully cooked and slightly caramelized.
Prepare the vegetables by peeling and thinly slicing the carrot into matchsticks, slicing the cucumber into half-moons, and shredding the red cabbage. Slice the avocado and chop the green onions.
In a small bowl, mix mayonnaise with sriracha sauce to make the spicy mayo dressing.
To assemble the poke bowls, divide the cooked rice equally among four bowls. Arrange the cooked chicken, carrot, cucumber, edamame, shredded cabbage, and avocado on top of the rice.
Drizzle each bowl with spicy mayo and sprinkle with sesame seeds and green onions. Season with salt and pepper to taste.
Serve immediately and enjoy your homemade chicken poke bowl!
Nutrition Facts
Calories |
2434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.3 g | 176% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 24.2 g | ||
| Cholesterol | 359 mg | 120% | |
| Sodium | 5979 mg | 260% | |
| Total Carbohydrate | 160.4 g | 58% | |
| Dietary Fiber | 30.7 g | 110% | |
| Total Sugars | 37.9 g | ||
| Protein | 149.4 g | 299% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 368 mg | 28% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 3706 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
