Gluten-Free Chicken Poke Bowl

Fresh, vibrant, and entirely gluten-free, this Chicken Poke Bowl is a healthy spin on a Hawaiian classic that's perfect for lunch or dinner. Marinated in a flavorful blend of tamari, sesame oil, honey, ginger, and garlic, tender grilled chicken takes center stage, paired with hearty brown rice and an array of colorful, crisp vegetables like cucumber, carrot, shredded red cabbage, and creamy avocado. This nutrient-packed dish is topped with green onions and sesame seeds for a burst of texture and flavor in every bite. Ready in under an hour and naturally gluten-free, this quick and easy recipe is perfect for meal prep or a light, wholesome family meal. Savor the perfect harmony of sweet, salty, and savory flavors in this versatile poke bowl that's as delicious as it is nourishing.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 pound chicken breast
• 0.25 cup tamari sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon honey
• 1 tablespoon fresh ginger
• 2 cloves garlic
• 2 cups brown rice
• 4 cups water
• 0.5 cup cucumber
• 0.5 cup carrot
• 1 whole avocado
• 0.5 cup red cabbage
• 2 stalks green onions
• 1 tablespoon sesame seeds

Directions

Step 1

Start by preparing the marinade for the chicken. In a bowl, combine 1/4 cup tamari sauce, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 1 tablespoon honey, 1 tablespoon freshly grated ginger, and 2 cloves of minced garlic.

Step 2

Place the chicken breasts (1 pound) in a shallow dish and pour the marinade over them, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, up to 2 hours for more flavor.

Step 3

While the chicken is marinating, prepare the rice. Rinse 2 cups of brown rice under cold water. In a medium saucepan, combine the rice with 4 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes or until rice is tender and water is absorbed. Fluff with a fork and set aside.

Step 4

Preheat a grill or a grill pan over medium-high heat. Remove the chicken from the marinade and place on the grill. Cook for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C). Remove from the grill and let it rest for a few minutes before slicing into bite-sized pieces.

Step 5

Prepare the vegetables while the chicken is resting. Thinly slice 1/2 cup cucumber, julienne 1/2 cup carrot, slice 1 avocado, and thinly shred 1/2 cup of red cabbage. Chop 2 stalks of green onions.

Step 6

To assemble the poke bowls, divide the cooked brown rice among four bowls. Arrange the sliced chicken, cucumber, carrot, avocado, and red cabbage evenly over the rice.

Step 7

Garnish each bowl with chopped green onions and a sprinkle of 1 tablespoon sesame seeds.

Step 8

Serve immediately and enjoy your fresh, flavorful Gluten-Free Chicken Poke Bowl.

Nutrition Facts

Serving size	2319.3 grams (2319.3g)

Amount per serving	% Daily Value*
Calories	1688

Total Fat 61.20g	78%
Saturated Fat 10.70g	53%
Polyunsaturated Fat 12.90g
Cholesterol 390mg	130%
Sodium 5552mg	241%
Total Carbohydrate 144.00g	52%
Dietary Fiber 22.90g	82%
Total Sugars 25.90g
Protein 152.50g	305%

Vitamin D 0IU	0%
Calcium 267mg	21%
Iron 8mg	45%
Potassium 2740mg	58%

*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.

Source of Calories

Fat: 31.7%

Protein: 35.1%

Carbs: 33.2%