Gluten-Free Chicken Poke Bowl
Elevate your lunch or dinner routine with this vibrant Gluten-Free Chicken Poke Bowl, a colorful and nutrient-packed dish that's as satisfying as it is healthy. Featuring tender, grilled chicken marinated in a flavorful blend of tamari sauce, ginger, garlic, and a touch of honey, this recipe pairs perfectly with fluffy brown rice and a medley of crisp, fresh veggies like cucumber, carrot, red cabbage, and creamy avocado. Topped with green onions and a sprinkle of sesame seeds, each bowl is a feast for both the eyes and the palate. Ideal for gluten-free diets, this easy-to-follow recipe ensures every bite is bursting with bold flavors and wholesome goodness. Perfect for meal prep or impressing guests, it’s a versatile, crowd-pleasing dish you’ll turn to again and again!
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Recipe Information
Ingredients
- 1 pound chicken breast
- 0.25 cup tamari sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 tablespoon fresh ginger
- 2 cloves garlic
- 2 cups brown rice
- 4 cups water
- 0.5 cup cucumber
- 0.5 cup carrot
- 1 whole avocado
- 0.5 cup red cabbage
- 2 stalks green onions
- 1 tablespoon sesame seeds
Instructions
Start by preparing the marinade for the chicken. In a bowl, combine 1/4 cup tamari sauce, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 1 tablespoon honey, 1 tablespoon freshly grated ginger, and 2 cloves of minced garlic.
Place the chicken breasts (1 pound) in a shallow dish and pour the marinade over them, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, up to 2 hours for more flavor.
While the chicken is marinating, prepare the rice. Rinse 2 cups of brown rice under cold water. In a medium saucepan, combine the rice with 4 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes or until rice is tender and water is absorbed. Fluff with a fork and set aside.
Preheat a grill or a grill pan over medium-high heat. Remove the chicken from the marinade and place on the grill. Cook for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C). Remove from the grill and let it rest for a few minutes before slicing into bite-sized pieces.
Prepare the vegetables while the chicken is resting. Thinly slice 1/2 cup cucumber, julienne 1/2 cup carrot, slice 1 avocado, and thinly shred 1/2 cup of red cabbage. Chop 2 stalks of green onions.
To assemble the poke bowls, divide the cooked brown rice among four bowls. Arrange the sliced chicken, cucumber, carrot, avocado, and red cabbage evenly over the rice.
Garnish each bowl with chopped green onions and a sprinkle of 1 tablespoon sesame seeds.
Serve immediately and enjoy your fresh, flavorful Gluten-Free Chicken Poke Bowl.
Nutrition Facts
Calories |
1688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.2 g | 78% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 12.9 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 5552 mg | 241% | |
| Total Carbohydrate | 144.0 g | 52% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 25.9 g | ||
| Protein | 152.5 g | 305% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 267 mg | 21% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2740 mg | 58% | |
*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.
