Chicken Poke Bowl
Indulge in a Chicken Poke Bowl that brings the essence of Hawaii to your kitchen. This refreshing dish features tender marinated chicken, fluffy rice, and a vibrant medley of fresh vegetables—all topped with a zesty dressing. Perfect for lunch or dinner, this recipe is quick to prepare and can easily be customized to suit your taste. Get ready for a culinary adventure that will leave you craving more!
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Marinating/Cooking
- Cuisine: Hawaiian
Ingredients
Scale
- 4 boneless, skinless chicken breasts (1.5 lbs)
- 2 cups cooked sushi rice
- 1 cup cucumbers, thinly sliced
- 1 cup carrots, julienned
- 1 cup radishes, thinly sliced
- 4 green onions, sliced
- 2 tbsp toasted sesame seeds
- ¼ cup low-sodium soy sauce
- Juice of 2 limes (about ¼ cup)
- 2 tbsp honey or agave syrup
- Sriracha (optional)
Instructions
- In a bowl, combine soy sauce, lime juice, honey, and sriracha. Add chicken and let it marinate for at least 30 minutes.
- Prepare sushi rice according to package instructions and let it cool slightly.
- While the chicken marinates, slice cucumbers, carrots, and radishes into bite-sized pieces.
- Heat a pan over medium-high heat and cook marinated chicken for about 5-7 minutes on each side until fully cooked.
- In bowls, layer rice as the base followed by sliced chicken and fresh veggies.
- Drizzle with additional soy sauce or lime juice and sprinkle with sesame seeds.
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 550
- Sugar: 10g
- Sodium: 780mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 100mg
Keywords: - For extra flavor, add pickled vegetables or swap chicken for tofu or shrimp. - Leftovers can be stored in an airtight container in the fridge for up to three days.