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Photo of Shellie's chicken poke bowl by WW

Shellie's chicken poke bowl

Total Time
45 min
25 min
20 min
This recipe was created for our WW Live Cooking @ Home event with Shellie.


White sugar

2 tsp

Soy sauce

1 tbs

Rice wine vinegar

1 tbs


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)


1 medium, halved, stone removed, sliced

Red onion

1 small, finely grated

Sesame seeds

2 tbs, (black variety)


  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.


TIPS: For extra spice add ⅛ tsp chilli flakes. Marinade chicken for up to 2 hours for more intense flavour.