Healthy Chicken Poke Bowl

30 min.

This colourful lunch bowl full of protein, fibre, carbs and flavour will convince you that healthy meals don't have to be boring! Bowls are the perfect safe bet. They're super easy to prepare, you can eat them at home, at school or at work, and you can make a slightly different combination every time. So you won't get bored with this super food! We added juicy chicken to the vegetables and rice this time, and we can't get enough of it! 🥗

Shop ingredients

Organic Extra Virgin Olive Oil – 750 ml – cold‑pressed and made from a select variety of olives from a family farm in Greece

£14.99

Wildflower Honey – 720 g – from a Czech beekeeper from the pure nature of the Jeseniky Protected Landscape Area

Organic Garlic Granules – 85 g – intense aroma and sharp taste, from organic farming

£3.59

Organic Linseed Oil Mayonnaise – 130 g – from pressed flaxseed oil, delicate taste and pure ingredients, free‑range egg yolks

Organic Dried Tomatoes – 200 g – hand‑picked, gently dried, from controlled organic farming

£4.99

Organic Jasmine Rice – 1 000 g – side dish with the scent of blossoming flowers, nuts and popcorn

£4.79

Organic Sweetcorn – 160 g – corn in a can from Italian farms, in a BPA NI FREE can

£1.39

Nutrition (1 serving) 1 bowl with chicken breast

768 kcal
90,5 g carbohydrates
17,4 g fats
61,4 g protein

For 2 servings

Meat:

400 g chicken breast
2 tbsp olive oil
1 tbsp wildflower honey
1 tsp ground cumin
1 tsp garlic granules
1/2 tsp chilli
pepper
salt
coriander
lemon juice

Dressing:

130 g non-fat Greek yoghurt
1 tbsp mayonnaise
3 slices dried tomatoes
1 tbsp honey
salt
lemon juice

Serving:

160 g jasmine rice
150 g cherry tomatoes
60 g sweetcorn
1 red onion
salad mix
coriander

Instructions

Season the chicken breasts with salt, olive oil and honey, add chopped coriander and a splash of lemon juice. Coat the meat in the mixture and leave it to marinate for a while. You can leave it to rest overnight.
Whilst the meat is marinating, cook your rice.
Next, prepare the dressing. In a blender, combine Greek yoghurt, mayonnaise, sun‑dried tomatoes in oil, honey, salt and lemon juice. Blend everything until smooth. If it's too thick, add a little water.
Fry the meat on both sides in a dry frying pan.
In a large bowl, pile the cooked rice. Add chopped cherry tomatoes, finely chopped red onion, corn and mixed salad.
Cut the chicken breasts into wide slices and add to the bowl.
Pour the dressing over and sprinkle some coriander on top.
Enjoy!