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 delicious poke bowl is NOT one you want to miss out on.
Healthy Chicken Poke Bowls Recipe
Why is it that when we hear the phrase “diet friendly,” we always assume the worst?! This chicken poke bowl is here to change your perspective on that. The ingredients might be fresh and nutritious, but that doesn’t mean that these tasty poke bowls are lacking in flavor!
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!
How to make Poke Bowls with Chicken
- Prepare the corn, edamame in the microwave, then slice the red onion. Set the veggies aside.
- Grate and pulse the cauliflower in a food processor.
- Sauté the cauliflower rice for just a few minutes.
- Shred the rotisserie chicken.
- Assemble the picturesque bowls!
- Drizzle the Sriracha and spicy miso sauces, sprinkle with sesame seeds, and enjoy.
How can I make my poke bowl spicier?
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!
Can I substitute the olive oil?
Sure thing! 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.
How long will they stay fresh?
Are you planning on making one of these 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.
Recipe Tips and Notes
- 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.
- To keep this recipe healthy, avoid using soy sauce! If you really can’t enjoy your poke bowl without it, then try using a low sodium soy sauce. Tamari works best.
- 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?!
- 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.
You can make these healthy chicken poke bowls for lunch, dinner, or meal prep! Feel free to stick with my recipe or toss some more of your favorite veggies or spicy sauces in there. Whichever way you choose to enjoy them, I just know you’ll fall in love with the simplicity and satisfaction of this Hawaii-inspired recipe.
More healthy chicken recipes we love
- Grilled Chicken Caesar Salad
- Healthy Chicken Soup with Kale
- Sheet Pan Chicken and Veggies
- Easy Chicken Lettuce Wraps
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
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!