Already wondering what an earth you can rustle up for tonight’s meal? Fret not, we’ve got you covered with a quick and delicious recipe – our Speedy and Wholesome Chicken Avocado Poke Bowl. Designed especially for those evenings when fatigue sets in early, this recipe transforms leftover chicken, and a few store cupboard essentials into a vibrant bowl of goodness. Embrace the ease, savour the flavours, and let this recipe be your answer to a nourishing yet effortless mid-week night meal.
Ingredients:
For the Poke Bowl:
150g cooked chicken (leftover or rotisserie), shredded
1 ripe avocado, diced
100g cucumber, thinly sliced
50g carrots, cut into thin strips or grated
50g edamame beans (frozen or canned), defrosted
50g radishes, thinly sliced
2 spring onions, finely chopped
1 nori sheet, cut into thin strips (optional, for topping)
Sesame seeds, for garnish (optional)
Fresh coriander or parsley, chopped, for garnish (optional)
For the Marinade:
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon honey or maple syrup
1/2 teaspoon grated ginger
1/2 teaspoon minced garlic
Instructions:
Marinade: Mix soy sauce, rice vinegar, sesame oil, honey, ginger, and garlic.
Chicken: Toss shredded chicken with half of marinade. Marinate for 10 mins.
Veggies: Arrange avocado, cucumber, carrots, edamame, radishes, and spring onions.
Finish: Place marinated chicken on veggies. Drizzle remaining marinade.
Serve: Top with nori, sesame seeds, and coriander.
Pour: A glass of The Sisters’ Pinot Gris or Sauvignon Blanc.
Tips:
Swap chicken for salmon, or another protein of your choice
Swap veggies as needed.
Add sriracha for heat.
Prep ahead for busy days.
