Grilled Chicken Poke Bowls
Servings: 4
Calories: 423kcal
Print Recipe
Ingredients
- 1 ½ cups Jasmine Rice
- 2 Carrots julienned
- 1 English cucumber diced
- 2 stalks Green Onion finely sliced
- 1 tbsp Sesame Seeds
- 2 tbsp Cilantro roughly chopped
Marinated Chicken Thighs
- 1 ½ lbs Chicken Thighs Fillets
- 1 tbsp Rice Vinegar
- 3 tbsp Soy Sauce
- 1 tbsp Honey
- 1 tbsp Garlic
- 2 tsp Ginger Paste
- 1 tbsp Extra Virgin Olive Oil
Dressing
- 1 tbsp Soy Sauce
- 1 tbsp Sweet Chili Sauce
- 1 tbsp Sesame Oil
- 2 tbsp Rice Vinegar
- 1 tbsp Lime juiced
- 1 tsp Garlic minced
- 1 tsp Ginger Paste
Instructions
- Preheat the oven to 400° F
- Cook rice according to package instructions
- Mix chicken thighs with rice vinegar, soy sauce, honey, garlic, ginger paste and olive oil
- Line a baking sheet and transfer the chicken onto it
- Put in the oven for 15 minutes, until the chicken is cooked and has changed color
- Then broil for 5 minutes until the chicken has charred bits on top
- Meanwhile, in a container, mix all the dressing ingredients and set aside for later
- Remove the chicken from oven and slice the chicken
- Divide the rice between bowls and top with chicken, carrots and cucumber
- Drizzle with the dressing and garnish with green onions, sesame seeds and cilantro
Nutrition
Calories: 423kcal | Carbohydrates: 32g | Protein: 38g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 162mg | Sodium: 1226mg | Potassium: 726mg | Fiber: 2g | Sugar: 10g | Vitamin A: 5289IU | Vitamin C: 6mg | Calcium: 77mg | Iron: 3mg