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Grilled Chicken Poke Bowls

Course: Main Course
Cuisine: American
Keyword: chicken, chicken bowls, grilled chicken
Prep Time: 10 minutes
Cook Time: 20 minutes
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