Shellie's chicken poke bowl
7
Points®
Total time: 45 min • Prep: 25 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
This recipe was created for our WW Live Cooking @ Home event with Shellie.
Ingredients
White sugar
2 tsp
Soy sauce
1 tbs
Rice wine vinegar
1 tbs
Garlic
1 clove(s), finely grated
Fresh ginger
2 tsp, finely grated
Skinless chicken breast
500 g, sliced into 2cm pieces
Lebanese cucumber
1 medium
Brown basmati rice, boiled
2 cup(s), (340g)
Baby spinach
2 cup(s), (40g)
Vegetable slaw, without dressing
1 cup(s), (100g)
Edamame beans
1 cup(s), (shelled), (190g)
Avocado
1 medium, halved, stone removed, sliced
Red onion
1 small, finely grated
Sesame seeds
2 tbs, (black variety)
Instructions
1
Pre-heat oven to 180°C. Line baking tray with non-stick liner or baking paper.
2
To make marinade, mix sugar, soy sauce, rice wine vinegar, garlic and ginger in a medium bowl. Add chicken pieces and set aside to marinate for 10 minutes.
3
Place chicken and marinade on prepared baking tray. Bake for 15-20 minutes, or until cooked through and golden.
4
Meanwhile, slice cucumber into thin ribbons using a vegetable peeler (or thinly slice using a sharp knife)
5
Divide rice, vegetable slaw, spinach, cooked chicken, cucumber, edamame, avocado and onion between bowls. Serve sprinkled with sesame seeds.
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