When I’m short on time but still want a meal that’s healthy, flavorful, and bursting with super fresh ingredients, this 15 Minute Chicken Poke Bowls at Home recipe is my go to! They’re quick, easy, gluten free, so colorful, & nourishing! Made with, chicken, vibrant veggies, and a zesty marinade & sauce. Poke bowls are the perfect weeknight dinner or quick lunch, and are the best leftovers!
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What Makes These 15 Minute Chicken Poke Bowls Special?
Unlike traditional poke bowls, which usually feature raw fish, these bowls are packed with juicy, marinated chicken, making them a perfect option for those who prefer a heartier, cooked protein. Whether you're a fan of poke or looking to try something new, this recipe is customizable, nutritious, and honestly so easy to prepare. The best part? You can whip it up in just 15 minutes!
How to Make Your 15 Minute Chicken Poke Bowls
Ingredients
- ½ Cup Rice
- 4 Cups Chicken chopped
- 4 Large Carrots peeled
- 1 Cucumber
- 2 Avocados
- 2 Cups Edamame peeled
- 8 Green Onions
Optional Toppings
- Sesame Seeds white or black
- Pickled Red Onion
Chicken Marinade & Sauce
- ¼ Cup Tamari or Gluten Free Soy Sauce
- 1 Tablespoon Sesame Oil
- 2 Tablespoons Rice Vinegar
- ¼ Cup Honey
- 1 Lime juiced
- 1 Tablespoon Garlic minced
- 1 Tablespoon Fresh Ginger grated
- 2 Tablespoons Green Onions chopped
Check out the recipe video on Instagram!
Step-By-Step Instructions
Making these chicken poke bowls at home is super simple, and they come together in just a few easy steps. Here's a quick breakdown!
Cook the Rice & Make the Marinade
Start by cooking your rice. You can do this ahead of time or while you're prepping the other ingredients.
To cook rice perfectly, rinse it under cold water then strain. Use 1 cup of rice to 2 cups of water and add it to a medium pot. Bring the water to a boil, add the rice, then reduce the heat to low and cover. Let it simmer for about 15 minutes or until the water is absorbed. Remove from heat, keep it covered for 5 minutes to steam, then fluff with a fork. I personally love to use a rice cooker.
While the rice is cooking, whisk together the marinade ingredients. Set about ¼ of the marinade aside for a sauce. Chop your chicken into bite sized pieces, pour ¾ of the marinade over the chicken and toss to coat. Let it marinate for 10 minutes while you prepare the other ingredients for more flavor.
Chop the Veggies, Assemble, & Enjoy!
Wash the carrots, and use a potato peeler to cut the carrots into thin, long pieces. Cut the cucumber, and scoop out the avocado. I usually buy frozen edamame, so I let them defrost in hot water before serving over the poke bowls.
Once the rice is done, layer the cooked rice in your bowls, top with the marinated chicken, and arrange the veggies—carrots, cucumber, avocado, and edamame on top.
Sprinkle on some sesame seeds, more green onion, some marinade, & add pickled red onions for a final touch. Enjoy!
Alternative Ingredients for Your 15 Minute Chicken Poke Bowls
One of the best things about poke bowls is how customizable they are! If you're looking to switch up the ingredients in your 15 Minute Chicken Poke Bowls at Home, here are some great alternatives:
Protein Swap: Instead of chicken, try tofu, shrimp, or salmon for a different flavor. Tofu is a fantastic plant-based option, and marinated shrimp or salmon can bring that classic poke bowl vibe.
Grain Base: Not a fan of rice? Quinoa, cauliflower rice, or mixed greens can make a light and nutritious base for your bowl.
Veggies: You can switch up the vegetables based on what you have on hand. Try bell peppers, radishes, or shredded cabbage for added crunch and color.
Toppings: Beyond sesame seeds and pickled red onion, consider topping your bowl with crushed seaweed, roasted peanuts, or some sriracha for extra texture and flavor!
These swaps allow you to make the poke bowl your own, ensuring it’s tailored to your taste and dietary needs!
Frequently Asked Questions
How do you marinate chicken for a poke bowl?
To marinate chicken for a poke bowl, combine tamari or soy sauce, sesame oil, rice vinegar, honey, lime juice, minced garlic, ginger, and chopped green onions. Let the chicken soak in this mixture for 10 minutes to an hour to infuse it with flavor before cooking.
What can I use instead of rice in a poke bowl?
You can swap out rice for quinoa, cauliflower rice, or mixed greens for a low-carb option. Each alternative offers a different texture while keeping the bowl light and healthy.
Are chicken poke bowls healthy?
Yes, poke bowls are generally healthy, especially when packed with lean proteins like chicken, fresh veggies, and nutrient-dense toppings. They are a great balance of protein, fiber, healthy fats, and carbohydrates.
How long do chicken poke bowls last in the fridge?
Chicken poke bowls can be stored in the fridge for up to 3 days. To keep everything fresh, store the components separately and assemble the bowl just before eating.
Are these chicken poke bowls gluten-free?
Yes! These chicken poke bowls are gluten free because I use tamari instead of soy sauce! Be sure any other sauces or ingredients are certified gluten-free!
Can I use other proteins in my poke bowls?
Absolutely! Feel free to use the protein you prefer! Try using steak, tuna, salmon, tofu, even more edamame as the protein in your poke bowls!
Enjoy Your 15 Minute Poke Bowls at Home!
Now that you’ve got everything you need to make these 15 Minute Chicken Poke Bowls at Home, it’s time to dive in and enjoy! Whether you’re whipping it up for a quick lunch or a healthy dinner, these bowls are full of delicious, fresh flavors, & vibrant colors! The best part is you can get creative and customize your bowl any way you like. Enjoy a delicious, homemade poke bowl experience in just 15 minutes! Have the sweetest day & tag me on Instagram when you make this recipe! @entirelyemmy ✨
15 Minute Chicken Poke Bowls at Home
Ingredients
- ½ Cup Rice
- 4 Cups Chicken chopped
- 4 Large Carrots peeled
- 1 Cucumber
- 2 Avocados
- 2 Cups Edamame peeled
- 8 Green Onions
Optional Toppings
- Sesame Seeds white or black
- Pickled Red Onion
Chicken Marinade & Sauce
- ¼ Cup Tamari or Gluten Free Soy Sauce
- 1 Tablespoon Sesame Oil
- 2 Tablespoons Rice Vinegar
- ¼ Cup Honey
- 1 Lime juiced
- 1 Tablespoon Garlic minced
- 1 Tablespoon Fresh Ginger grated
- 2 Tablespoons Green Onions chopped
Instructions
- Cook the rice. Rinse 1 cup of rice under cold water. Combine with 2 cups of water and bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Remove from heat, let it steam for 5 minutes, then fluff with a fork. A rice cooker works great too.
- Make the marinade. Whisk together the marinade ingredients. Set aside ¼ of the marinade for the sauce. Toss chopped chicken with the remaining marinade and let it sit for 10 minutes.
- Prep the veggies. Peel the carrots into thin strips, slice the cucumber, and scoop out the avocado. Defrost the edamame in hot water or the microwave!
- Assemble the bowl. Layer rice in the bowls, add marinated chicken, then arrange the veggies on top. Drizzle with reserved marinade, sprinkle sesame seeds, and add pickled red onions if desired. Enjoy your quick and delicious chicken poke bowl!
Nutrition
Save This Recipe!
I'll email this recipe to you, so you can come back to it later!
B says
This was such a good recipe & really easy to make. Used the marinade to make chicken thighs & salmon.
Ellen says
Thanks for sharing, loved how quick & easy this was! We used rotisserie chicken & so good!