Soy-Free Chicken Poke Bowl
Bright, fresh, and completely soy-free, this Chicken Poke Bowl is a nourishing twist on a classic Hawaiian favorite. Featuring tender, caramelized chicken cubes paired with wholesome brown rice and a medley of colorful, crisp vegetables like cucumber, red cabbage, and radishes, this recipe is as vibrant as it is delicious. A zesty homemade dressing of olive oil, lime, apple cider vinegar, and a hint of honey ties everything together, while ripe avocado adds a creamy finish. Perfect for meal prep or a light dinner, this protein-packed bowl not only skips the soy but also comes together in under an hour, making it a healthy and hassle-free choice. Ideal for fans of customizable and gluten-free meals, this dish delivers flavor, texture, and a pop of freshness in every bite.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breast
- 1 cup Brown rice
- 2 cups Water
- 1 teaspoon Salt
- 1 large Avocado
- 1 medium Cucumber
- 1 large Carrot
- 4 small Radishes
- 1 cup Red cabbage
- 2 stalks Scallions
- 1 large Lime
- 2 tablespoons Olive oil
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Honey
- 1 teaspoon Garlic powder
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Chili flakes
Instructions
Rinse the brown rice under cold water until the water runs clear.
In a medium saucepan, bring 2 cups of water to a boil, add 1 teaspoon of salt and the rinsed rice, then reduce the heat to low and cover with a lid. Cook for about 20 minutes or until the rice is tender and the water is absorbed. Set aside to cool slightly.
While the rice is cooking, thinly slice the cucumber, carrot, radishes, and red cabbage. Dice the avocado and slice the scallions. Set aside the prepped vegetables.
In a mixing bowl, whisk together the olive oil, apple cider vinegar, honey, garlic powder, black pepper, and juice from half of the lime. Add the chili flakes for some heat, if desired.
Cut the chicken breasts into 1-inch cubes. Heat a non-stick pan over medium heat and add 1 tablespoon of the prepared dressing. Add the chicken cubes and cook for 8-10 minutes, stirring occasionally, until the chicken is cooked through and slightly caramelized. Set aside.
To assemble the bowls, divide the cooked rice among four bowls as the base.
Top the rice with cooked chicken cubes and arrange the sliced cucumber, carrot, radishes, red cabbage, and diced avocado around the chicken.
Drizzle the remaining dressing over each bowl.
Garnish with sliced scallions and a squeeze of fresh lime juice over the top.
Serve immediately, enjoying the freshness and vibrant flavors of your Soy-Free Chicken Poke Bowl.
Nutrition Facts
Calories |
1538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.6 g | 93% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 3127 mg | 136% | |
| Total Carbohydrate | 106.1 g | 39% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 21.5 g | ||
| Protein | 122.0 g | 244% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 274 mg | 21% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2932 mg | 62% | |
*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.
