I recently attended a work event where Chicken Poke Bowls were served and I fell IN LOVE! I decided I would make a mental note of every single ingredient and flavor so I could recreate these delicious and healthy little bowls at home. Made with sushi rice, seaweed, fresh veggies, edamame, and chicken breasts, and served with miso salad dressing, avocado sauce, and spicy mayo, these poke bowls are a satisfying and wholesome meal!
This Chicken Poke Bowl recipe is popular all year long and makes a great healthy dinner or lunch prep meal! It's WW friendly (see WW points below) and gluten-free!
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Why you'll love this recipe
- Healthy and Wholesome. Packed with lean protein, fresh veggies, and nutrient-dense ingredients like edamame and seaweed, it’s a guilt-free indulgence!
- Customizable to Your Taste. Easily adapt the ingredients to suit your preferences—swap proteins, veggies, or sauces to make it your own.
- Perfect for Meal Prep. Make ahead and assemble later for quick, healthy lunches or dinners throughout the week.
- Bursting with Flavor. From the tangy miso dressing to the creamy avocado sauce and spicy mayo, every bite is packed with bold, satisfying flavors.
- Kid and Family Friendly. The build-your-own-bowl style makes it fun and appealing for the whole family.
- Restaurant Quality at Home. Recreate the flavors of your favorite poke bowl spot without leaving the house (and at a fraction of the cost!)
- Beautiful and Instagram-Worthy. Vibrant colors and textures make this dish as visually appealing as it is tasty!
If you love delicious bowls, try my Egg roll in a bowl recipe too! It's also very ww friendly.
🥘Ingredient Notes
For this chicken poke bowl recipe, you'll need the following fresh ingredients (although you can omit anything you don't have a preference for and add your own favorite veggies):
- Sticky rice, sushi rice, or short-grain rice. These types of rice work the best for this recipe- you can use any one of them.
- Edamame beans. I use frozen edamame because they are more economical and convenient.
- Corn kernels. I use canned corn for convenience and cost. You can rinse it off before using it if you are worried about sodium content.
- Microgreens. I use pea shoots.
- Chicken. I use chicken breast.
- Sesame seeds. You can use black or white (I use both).
- Seaweed (Nori sushi). this type of seaweed comes in sheets.
Optional sauces:
- Miso dressing. See recipe in notes.
- Sriracha mayo. Sriracha mayo is available at most grocery stores. Recipe in notes.
- Avocado sauce. This is a welcome addition to this bowl.
*See recipe card for full list of ingredients and quantities.
📖Recipe Variations & Substitutions
- Add ins- cabbage, pickled ginger, or different veggies (as per your preference)
- Pea shoots - you can use another type of microgreen such as kale or arugula.
- Vegetarian -you can use a sesame ginger tofu
- Protein - you can substitute chicken thighs for chicken breast or use ahi tuna (or fresh fish) instead
- Sriracha mayo. You can use wasabi mayonnaise or chili sauce instead
- Chicken - you can substitute chicken thighs, leftover rotisserie chicken, crispy chicken or chicken fillets
- Vegetarian - omit the meat or use a sesame tofu instead
- Rice - you could use brown rice or Jasmine rice instead
- Onion - you could use red onion instead of green onion
- Oil - you can use olive oil instead of canola oil in the miso dressing
🔪How to Make Chicken Poke Bowls
PREP: Cook chicken breast is no longer pink and the internal temperature is 165 degrees F (74 degrees C). Cook sushi rice as per package directions.
Add 1- 1.5 cups of rice to a bowl (you can use more or less if you prefer).
I use a small bowl to mold the rice, but it's not necessary.
Add cooked, chopped chicken to bowl.
Add veggies (shredded carrots, corn, green onion, edamame, and cucumbers) to bowl,
Add seaweed, pea shoots, sriracha sauce, avocado sauce, miso dressing, and sesame seeds, as desired.
Mix everything together and enjoy!
🥗 What to serve with Chicken Poke Bowls
This chicken poke bowl recipe is really a meal in itself, but poke bowls are most commonly served with kimchi. Try my Quick Cucumber Kimchi as a side. You can omit the cucumbers in the poke bowl, replace it with something else or if you LOVE cucumbers, keep them in!
🌡️Storing Poke Bowls
Store leftover chicken poke bowls in a fridge in an airtight container for up to 4 days. It's best to keep the meat and rice separate from the veggies and sauces, in their own container.
If you are doing a lunch meal prep, you can store this in a resealable jar.
This recipe does not freeze well.
👪 Serving Size
This recipe makes 8 servings (if you use a lot of rice, it will be 6 servings). However, you can half, double, or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.
🔢WW Points
This recipe is Weight Watchers friendly @ 5 WW points (using 1 cup of sushi rice), without sauce.
Optional Sauces (ww points)
- Miso dressing - 3 ww points
- Avocado sauce - 3 ww points
- Sriracha mayonnaise- 1 ww point
❔ Recipe FAQ's
Poke bowl is a Hawaiian dish. They are a healthy bowl that consists of sushi, rice, protein (usually tuna or chicken), vegetables, and sauces.
While poké bowls are generally healthy, it's easy to overeat because they are so delicious! If you are watching your caloric intake, measure out your portions and watch the sauces you are adding.
Poke bowls are generally healthy, as they are made with rice, low-fat protein, and vegetables, but it depends on what you put in them. The sauces can add additional calories.
You can eat a poke bowl hot or cold- that's why it makes a great meal prep for lunch!
So if you are looking for a delicious poke bowl that's healthy and fresh, give this recipe a try- it's one the whole family will love!
🍽️More Healthy Dinners
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📋 Chicken Poke Bowls Recipe
Ingredients
- 6-8 cups cooked sticky rice/sushi rice/short-grain rice * I used 4 cups uncooked rice
- 4-5 large chicken breast
- 1 ½ cups shredded carrots
- ¾ cup green onion
- 1 ½ cups endamame
- 10 oz can of corn *or use fresh or frozen
- 1 cucumber or 3-4 mini cucumbers
- 1-2 sheets Sushi Nori (seaweed sheets) cut into small rectangles
- ½ -of a 2.65 oz bag of pea shoots or another micro green
- 1 recipe miso dressing *see NOTES
- 1 recipe sriracha mayo *see NOTES
- 1 recipe creamy avocado sauce *see NOTES
Garnish
- 4 tablespoon sesame seeds (black or roasted white sesame seeds or both)
Instructions
- Prep: Cook chicken breast is no longer pink and internal temperature is 165 degrees F (74 degrees C).4-5 large chicken breast
- Cook rice as per package directions.6-8 cups cooked sticky rice/sushi rice/short-grain rice
- Add about 1- 1.5 cups of rice to a medium bowl or a large bowl (you can use more or less if you prefer). Place rice to one side so you have room for the other ingredientsI use a small bowl to mold the rice, but it's not necessary.
- Add chicken.
- Add veggies and seaweed.1 ½ cups shredded carrots, ¾ cup green onion, 1 ½ cups endamame, 10 oz can of corn, 1 cucumber, 1-2 sheets Sushi Nori (seaweed sheets)
Toppings and Garnish
- Add pea shoots, a dollop of sriracha mayonnaise, a dollop of avocado sauce, and drizzle on miso dressing.½ -of a 2.65 oz bag of pea shoots, 1 recipe miso dressing, 1 recipe sriracha mayo, 1 recipe creamy avocado sauce, 4 tablespoon sesame seeds (black or roasted white sesame seeds or both)
- Mix together and enjoy!
Terri Gilson
These Chicken Poke Bowls are so amazing, I had to recreate them at home after trying them at a work event. I love how I can mix and match the ingredients based on what I have or what I'm craving. The combo of sushi rice, fresh veggies, and those delicious sauces make it feel like I'm eating out, even when I'm just at home. It's become my favorite healthy meal when I want something special but still good for me.