Chicken Poke Bowls are an easy and fresh dinner that won’t break the bank – or your diet! Made with fresh ingredients like shredded chicken, edamame, corn, cauliflower and micro greens, this is a nutritious recipe that doesn’t cut any corners with flavor.
What’s in this Chicken Poke Bowl Recipe
Packed with flavor, protein, and nutrients, these healthy chicken poke bowls are a go-to easy dinner in my kitchen. They’re both totally satisfying and good for you – I’m obsessed!
- Corn: I like to use frozen corn that I can easily steam in the microwave.
- Edamame: Just like the corn, it’s easiest to grab some edamame that can be microwaved.
- Red Onion: I don’t recommend swapping these bold, potent onions with any other color.
- Cauliflower: Did you know that cauliflower is considered a superfood? I love using this veggie in my kitchen.
- Olive Oil: Avocado oil, coconut oil, and vegetable oil will all work when sautéing the cauliflower rice. As long as the cooking oil is neutral flavored, it should work just fine.
- Chicken: Save time by buying a rotisserie chicken at the store. You can definitely boil and shred your own chicken, but I highly recommend buying an already made rotisserie! It saves time, and it’s always delicious.
- Carrots: Use matchstick carrots for the best consistency.
- Cilantro: You can omit this topping, but it’s one of my favorites!
- Microgreens: They may be micro, but the amount of vitamins and nutrients in these greens packs a macro punch.
- Sriracha Mayo: You can make this by simply combining Sriracha and mayo, of course! Add more or less Sriracha to control the spice level.
- Spicy Miso Sauce: You should be able to find this with other Asian sauces at your local grocery store.
- Sesame Seeds: The best little crunchy all-natural garnish!
PRO TIP: If you’re not planning on eating one of these bowls until the next day, try to not drizzle the sauces on top until you’re ready to eat it. Sometimes, the sauces can cause the veggies to become a bit soggy if placed on them too early.
What else can I add?
Want to add even more veggies? Try tossing in some freshly chopped avocado pieces, red lettuce, or sliced cucumbers. The more veggies the better, right?!
Easy – just add some more Sriracha mayo! If you really want to break a sweat, you could always toss in some chopped chili peppers, too. Freshly chopped jalapeños are a good spicy addition to the bowls. To keep the heat all the way up, use the seeds instead of throwing them away!
To keep this recipe on the healthier side, try to avoid using soy sauce! If you really can’t enjoy your poke bowl without it, then grab a low-sodium soy sauce. Tamari and coconut aminos are both great options.
Typically, a medley of fresh veggies like the ones listed here are served with white (or sushi) rice and some variation of cooked or raw fish. This recipe is a little different, since it features chicken and cauliflower rice.
How to Store
Are you planning on making one of these easy poke bowls to take for work the next day? Perfect! These chicken poke bowls will stay fresh in an airtight container in the fridge for up to 3 days. They’re perfect for meal prep! There’s really nothing better than knowing you have a deliciously, healthy, and filling meal to look forward to at work.
You really don’t need to worry about whipping up a side dish when you have a full meal in a bowl like this! Just serve this poke bowl with your favorite garnishes and sauces and dig in.
More Healthy Chicken Recipes We Love
- Chicken Burrito Bowl
- Grilled Chicken Breast
- Caprese Chicken
- Asparagus Stuffed Chicken Breast
- Sheet Pan Chicken and Veggies
- Creamy Honey Mustard Chicken Salad
Chicken Poke Bowl Recipe
- 10 ounces frozen steamable corn
- 10 ounces frozen steamable edamame
- 1 red onion sliced
- 1 head cauliflower
- 1 tbsp olive oil
- 1 rotisserie chicken shredded
- 2 cups matchstick carrot sticks
- Small bunch of cilantro
- 1 cup micro greens
- Sriracha mayo to taste
- Spicy miso sauce to taste
- ½ tbsp Sesame seeds
- Prepare the vegetables: Microwave corn and edamame according to package directions *We prefer to use Pictsweet steamable frozen corn and edamame* Set aside in separate bowls. Thinly slice red onion.
- Make the cauliflower rice: Cut the cauliflower stems off and divide the cauliflower head into 4 parts. Grate the cauliflower using a cheese grater, or add to a food processor and pulse.
- Cook the cauliflower rice: Add olive oil to a skillet over medium/high heat. Once heated, add cauliflower rice and saute over medium heat for 5 minutes. Divide rice into 4 bowls.
- Shred the rotisserie chicken. Divide equally into the bowls.
- Assemble the poke bowls: Divide sliced red onion, edamame, carrots, corn, micro greens, and cilantro, equally into the bowls.
- Finishing touch: Drizzle sriracha mayo and spicy miso over the top of each bowl. Sprinkle with sesame seeds and enjoy!
- Spicy Miso sauce brand we use is commonly found in the asian section of Kroger/Mariano’s/Metro Market. Kikkoman’s also makes a version of this that will work just as fine and is found at Walmart/Meijers! Another good substitution is Sriracha chili if the spicy miso is unavailable
- If using fresh corn/edamame use 1 ½ cups
- Depending on bowl (and appetite) there may be some leftover, this works great for meal prepping!
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