Low Sodium Chicken Poke Bowl
Satisfy your cravings for a fresh and wholesome meal with this Low Sodium Chicken Poke Bowl, a lighter twist on the classic Hawaiian favorite. This vibrant dish features tender, marinated chicken infused with a flavorful blend of low sodium soy sauce, sesame oil, honey, garlic, and ginger. Layered over a base of fluffy brown rice or protein-packed quinoa, the bowl is topped with nutrient-dense toppings like creamy avocado, crunchy cucumber, julienned carrots, and protein-rich edamame. A garnish of scallions and sesame seeds adds the perfect finishing touch. Ready in just an hour, this healthy poke bowl is a heart-smart, nutritious option that doesn’t skimp on taste, making it ideal for meal preps, quick lunches, or balanced weeknight dinners.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 3 tablespoons low sodium soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 teaspoon ginger, minced
- 1 clove garlic, minced
- 2 cups brown rice or quinoa
- 4 cups water
- 1 cup edamame, shelled
- 1 medium cucumber, sliced
- 1 large carrot, julienned
- 1 large avocado, sliced
- 3 stalks scallions, sliced
- 1 tablespoon sesame seeds
Instructions
In a large bowl, combine low sodium soy sauce, sesame oil, rice vinegar, honey, minced ginger, and minced garlic to create a marinade.
Cut the chicken breasts into bite-sized cubes. Add the chicken to the marinade, cover, and refrigerate for at least 20 minutes to allow the flavors to infuse.
Rinse the brown rice or quinoa under cold water. In a medium saucepan, add the rice or quinoa and water, and bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and simmer for 20-25 minutes (or until the grains are tender and water is absorbed). Remove from heat and let it sit covered for another 5 minutes, then fluff with a fork.
While the grains are cooking, heat a non-stick skillet over medium heat. Add the marinated chicken pieces, discarding excess marinade, and cook for 8-10 minutes until the chicken is cooked through and no longer pink.
Blanch the shelled edamame in boiling water for 3-5 minutes, then drain and set aside.
To assemble the poke bowls, distribute the cooked brown rice or quinoa evenly among four bowls.
Top each bowl with cooked chicken, edamame, sliced cucumber, julienned carrots, and avocado slices.
Garnish with sliced scallions and a sprinkle of sesame seeds before serving.
Serve immediately and enjoy a nutritious, low sodium chicken poke bowl.
Nutrition Facts
Calories |
2124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.6 g | 102% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2206 mg | 96% | |
| Total Carbohydrate | 174.4 g | 63% | |
| Dietary Fiber | 37.2 g | 133% | |
| Total Sugars | 32.0 g | ||
| Protein | 188.7 g | 377% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 425 mg | 33% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 4172 mg | 89% | |
*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.
