Paleo Chicken Poke Bowl
Elevate your healthy eating game with this irresistible Paleo Chicken Poke Bowl! Packed with nutrient-dense ingredients and vibrant flavors, this dish swaps traditional poke staples for a paleo-friendly twist. Tender chicken breast is marinated in a savory blend of coconut aminos, sesame oil, garlic, and ginger before being pan-seared to perfection. It's served atop a fresh base of mixed greens and vibrant veggies like cucumber, carrot, red cabbage, and creamy avocado. A sprinkle of crunchy macadamia nuts, black sesame seeds, and a bright squeeze of lime juice tie everything together, offering a satisfying balance of textures and flavors. Perfect for meal prep or a quick 35-minute dinner, this wholesome recipe is gluten-free, dairy-free, and bursting with fresh, clean ingredients that align with a paleo lifestyle.
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Recipe Information
Ingredients
- 1 pound Boneless Skinless Chicken Breast
- 0.25 cup Coconut Aminos
- 2 tablespoons Sesame Oil
- 3 cloves Garlic
- 1 inch piece Fresh Ginger
- 1 whole Cucumber
- 1 large Carrot
- 1 whole Avocado
- 1 cup Red Cabbage
- 2 stalks Green Onions
- 1 whole Lime
- 2 cups Mixed Greens
- 0.25 cup Macadamia Nuts
- 1 tablespoon Black Sesame Seeds
- 0.5 teaspoon Salt
- 0.25 teaspoon Black Pepper
Instructions
First, prepare the marinade for the chicken. In a bowl, mix 0.25 cup of coconut aminos, 1 tablespoon of sesame oil, minced garlic cloves, and grated ginger. Add salt and black pepper to taste.
Cut the chicken breast into small cubes and place them in the marinade. Let the chicken marinate for at least 15 minutes in the refrigerator.
While the chicken is marinating, prepare your vegetables. Slice the cucumber into thin rounds, julienne the carrot, shred the red cabbage, and dice the avocado. Chop the green onions and set them aside for garnishing.
Heat a skillet over medium heat and add the remaining 1 tablespoon of sesame oil. Once hot, add the marinated chicken and cook for about 7-10 minutes until fully cooked through and slightly caramelized.
In a large bowl or plate, arrange a bed of mixed greens. On top, neatly arrange the sliced cucumber, julienned carrot, shredded red cabbage, and diced avocado.
Top the vegetable base with the cooked chicken. Sprinkle chopped green onions, macadamia nuts, and black sesame seeds over the top for added crunch and flavor.
Squeeze fresh lime juice over the bowl to enhance the flavors and serve immediately.
Nutrition Facts
Calories |
1666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.3 g | 122% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 15.1 g | ||
| Cholesterol | 344 mg | 115% | |
| Sodium | 2784 mg | 121% | |
| Total Carbohydrate | 70.8 g | 26% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 27.4 g | ||
| Protein | 139.2 g | 278% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 397 mg | 31% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 3144 mg | 67% | |
*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.
