Chicken Poke Bowl Recipe

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This chicken poke bowl has got it all. Juicy marinated chicken, creamy avocado, sweet corn, and cherry tomatoes, all served over a bed of brown rice or quinoa. It’s fresh, filling, and ridiculously tasty. Plus, it’s packed with all the good stuff—protein, fiber, and healthy fats. So you can totally relax and know that you’re being healthy and responsible while devouring it.

This is my take on a dish I tried in Benidorm, Spain. I went there for Valentine’s day with a friend, and this was the dish I had for lunch. I was impressed, but knew that I could make it even better at home. So that’s exactly what I did.

What Is A Chicken Poke Bowl?

A chicken poke bowl is a twist on the traditional Hawaiian poke bowl, which typically features raw fish. Instead of seafood, this version uses marinated or grilled chicken served over a bowl of rice or greens, along with fresh toppings and flavorful sauces.

Common ingredients include:

• Base: White rice, brown rice, quinoa, or mixed greens
• Protein: Grilled, shredded, or teriyaki chicken
• Toppings: Avocado, edamame, cucumbers, carrots, mango, seaweed, radish
• Sauces: Spicy mayo, sriracha, sesame ginger dressing, soy sauce

It’s a fresh, customizable meal that blends Hawaiian, Japanese, and modern fusion flavors.

How To Pronounce Poke Bowl

“Poke” is pronounced “POH-kay” (rhymes with “okay”). The “e” at the end is not silent, so it should never be pronounced like “poke” (as in “poke with a stick”). It’s originally a Hawaiian dish made with raw fish.

Pro Recipe Tip

Marinate the meat the night before. It does just fine overnight and saves you time the next day. You can also prep the veggies ahead of time if you wish. Even the rice can be cooked ahead. This is a great meal prep dish!

What You’ll Need To Make A Chicken Poke Bowl

For The Chicken

Boneless, skinless chicken breast – Or chicken thighs with any fat trimmed off.

Coconut aminos – Or low-sodium soy sauce.

Rice vinegar

Sesame oil

Sweetener

Grated ginger

Garlic clove – Use the biggest one you can.

For The Bowl

Cooked brown rice or quinoa – Cooked to package directions.

Cherry tomatoes – Grape tomatoes work, too.

Cooked corn – Fresh or frozen with no sugar added.

Avocado

Green onion

Toasted sesame seeds

Fresh cilantro – Optional for garnish. You can also use fresh parsley if you don’t like cilantro.

For The Dressing

Coconut aminos – Or low-sodium soy sauce.

Rice vinegar – In a pinch, you can use white vinegar, but rice vinegar tastes better for this recipe.

Sesame oil

Sweetener – Try maple syrup, honey, stevia, or any sweetener you feel comfortable with. You don’t use enough of the sweetener to change the flavor at all, so use what you like.

Sriracha – Optional, for heat. You can buy it, if you feel comfortable with the ingredients or make a healthier version of Sriracha sauce at home.

How To Make A Chicken Poke Bowl

Here’s how to make a chicken poke bowl step by step. Remember, much of this can be done ahead of time if you are pressed for time.

Marinate The Chicken

Place the chicken breasts in a casserole dish large enough to fit them all. Any size where they can be fully covered with sauce will work just fine.

In a bowl, mix the coconut aminos, rice vinegar, sesame oil, honey, ginger, and garlic.

Pour it over the chicken and toss to coat if needed. Let marinate for at least 15 minutes (or up to overnight for more flavor).

Cook The Chicken

Heat a skillet over medium heat with the marinade.

Cook the chicken for about 5-6 minutes, stirring occasionally, until fully cooked and slightly caramelized. Use the marinade to cook it with. There’s no need for extra oil.

Make The Dressing

In a mixing bowl, combine the dressing ingredients and whisk with a fork until blended.

Assemble The Bowl

Divide the cooked brown rice or quinoa into serving bowls.

Top with the cooked chicken, cherry tomatoes, corn, avocado, and green onions. Pour the dressing over the top and garnish with fresh herbs and toasted sesame seeds.

Serve And Enjoy

Serve immediately and enjoy.

Storage

Store any leftovers in an airtight, food-safe container and keep them in the fridge for up to three days.

Freezing

Freezing is not recommended for this recipe. However, you can freeze components such as the chicken and the rice.

Reheating

This is meant to be a cooler salad. The most reheating you’ll want to do is letting it sit on the counter for a bit to let it come closer to room temperature. Other than that, no heating is required.

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