This chicken poke bowl recipe starts with sushi rice that’s piled high with crunchy toppings, fresh herbs, and a drizzle of spicy dressing.
You’ll know at first bite that you’ll want to make these over and over again. With so many flavors all in one meal, it’s highly addicting and incredibly delicious. I love the use of all the fresh ingredients, especially when we’re coming into spring. Other “bowls” you’ll want to check out include my Superfood Smoothie Bowls for breakfast, these Shrimp Buddha Bowls for a fulfilling lunch, and these Picadillo Beef Bowls for a tasty dinner.
WATCH ME MAKE THESE ON THE GRAM!
INGREDIENTS FOR THIS RECIPE:
Do not be intimidated by this list. It’s mostly pantry ingredients with fresh veggies you should be having on your plate anyway. 😉 This turns out super colorful and trust me, your family is going to be obsessed!
- Liquid Aminos
- White Miso
- Sesame Oil
- Rice Vinegar
- Garlic Cloves
- Brown Sugar
- Chicken Breasts
- Short Grain Rice
- Rice Vinegar
FOR THE BOWLS:
- English Cucumber
- Pineapple Chunks
- PickerFresh Pickled Veggie Slaw
- Green Onions
- Black Sesame Seeds
- Lime Wedges
- Fresh Cilantro
- Fresh Lime Juice
While you can use regular white or brown rice for this recipe, I highly recommend trying sushi rice. It gives this dish a unique, tangy, and slightly sweet taste. I’m all about mixing savory and sweet!
SERIOUSLY, SUCH AN EASY DINNER IDEA:
Our boys are currently enrolled in taekwondo and soccer twice each per week, so getting our dinner on the table fast is my main priority 4 nights in a row. Poke bowls are an wonderful way to get veggies on everyone’s plate and the perfect option for revamping leftover meats you might have made earlier in the week. To save even more time, I usually prep the fruit and veggies while the boys are at school. That way, everything is already cut and ready to assemble.
PICKY EATER PRO TIP:
I typically serve these “buffet” style, letting my family build their own bowls. It actually makes for a fun dinner activity and everyone gets to pile on what they enjoy most. While I encourage my boys to try one of each item offered, they’re 4 & 7… so I’ll be proud of anything they decide to add to theirs.
WHAT IS PICKERFRESH VEGGIE SLAW?
I met this company through a mutual friend. Their products are fantastic! The veggie slaw is one of our favorites, but we also really enjoy the pickled garlic, beets, and peppers. You can find them here (and you can order online!). The veggie slaw has Gherkin, vinegar, carrot, red pepper, onion, sugar, celery, vinegar, and salt. It’s the perfect addition to this recipe, as all the work is already done for you and it’s ready to serve.
MORE CHICKEN RECIPES YOU’LL LOVE:
Chicken Meatball Asian Lettuce Wraps
Golden Yogurt Marinated Chicken Bowls
Baked Chicken Parmesan Meatballs
Extra Crispy Lemon Pepper Chicken Cutlets
Healthy Chicken Salad with Apples
Cheese Stuffed Pizza Ground Chicken Meatballs
Ramen Noodle Salad with Chicken and Mandarin Oranges
VIEW ALL RECIPES BY CLICKING HERE!
- ½ cup Liquid Aminos
- 1 tbsp. White Miso
- 2 tsp. Sesame Oil
- 2 tbsp. Rice Vinegar
- 2 Garlic Cloves, minced
- 1 tbsp. Grated Ginger
- 2 tbsp. Brown Sugar
- 1 lb. Chicken Breast, cut into chunks
- 2 cups Short Grain Rice
- 2 cups Water
- 2 tbsp. Rice Vinegar
- 1 tsp. Sugar
- 1 tsp. Salt
- ½ English Cucumber, sliced thin
- 1 cup Pineapple Chunks, drained
- ½ cup Kimchi, or as needed
- ½ cup PickerFresh Pickled Veggie Slaw
- 4 Green Onions, sliced
- 1 fresh Jalapeño, sliced
- 4 tsp. Sesame Seeds, for garnish
- 8 Lime Wedges, for garnish
- 1 cup Fresh Cilantro, for garnish
- ½ cup Mayo
- 2 tbsp. Sriracha
- 3 tbsp. Fresh Lime Juice
- Prepare all the ingredients for the marinade and cut the chicken into chunks. Remove a ½ cup of the marinade to use after baking and set aside.
- Simmer the marinade over medium heat for 5 minutes, or until thickened. Making sure to whisk every minute. Pour over the chicken and allow the chunks to marinate for 10 – 15 minutes.
- Preheat the oven to 375F.
- While marinating, cook the rice according to package directions, adding the rice vinegar with the water. Once cooked, fluff and mix-in the sugar and salt. Set aside with the lid on to keep warm.
- Spread the marinated chicken onto a sheet pan and bake for 20 minutes, or until internal temperature is 165F. Once cooked, mix together with reserved marinade and set aside for plating.
- While the chicken bakes, prepare all of the toppings and whisk together the ingredients for the spicy mayo.
- To assemble the bowls, place the rice on the bottom. Then top each bowl with chicken, suggested toppings, and a drizzle of spicy mayo. Enjoy immediately.
NOTES ON THIS RECIPE:
- The prep and serve time are calculated by making everything from scratch. Like I mentioned earlier, if you cut and prepare the fruits and veggies ahead of time, this comes together in under 30 minutes. You can also marinate the chicken while you’re out and about, pop in the oven as soon as you get home, and place all the toppings on the table while it bakes for 20 minutes.
- Other topping options include edamame, avocado, bean sprouts, shredded cabbage, zucchini, or sometimes I’ll even add chopped up crispy tofu for extra protein.
- Any leftovers should be stored in the fridge, in separate containers, and enjoyed within 2 days.
This post is sponsored in partnership with Pickerfresh. Per the usual, all opinions here are mine alone and I would never recommend a product or ingredient that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!
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