Chicken Poke Bowl
Do you love a poke bowl? Whether it’s Korean Bibimbap, a deconstructed taco bowl or an Acai or Poke bowl – I love this way of eating. Making it look pretty on the plate is half the fun.
In this recipe you could sub in BBQ chook or tofu or whatever protein you fancy. Lambs lettuce can be subbed out for any sort of lettuce or greens you want. Lambs lettuce is also known as corn salad or mache lettuce – have you heard of it before?
Serves 4
Prep: 10 mins
Cook: 10 mins
kcal: 430
Fats: 7g
Carbs: 64g
Protein: 28g
Fibre: 4g
Ingredients:
2 cups (340g) dried quinoa
4 portions of Slow Cooker Asian Citrus Shredded Chicken
1 cup (150g) cherry tomatoes, halved
2 carrots, cut into ribbons
1 cucumber, chopped
8 radishes, sliced
4 portions of Quick Pickled Red Onions
4 handfuls lamb lettuce
Fresh cilantro leaves (coriander), to garnish
Method:
Cook the quinoa according to instructions on packaging, then set aside to cool slightly.
2Now assemble the poke bowl by first dividing the cooked quinoa between 4 bowls. Top the quinoa with a portion of Slow Cooker Asian Citrus Shredded Chicken, as well as all the other vegetables and pickles. Garnish with fresh cilantro and serve immediately.
Tip:
Make the Slow Cooker Asian Citrus Shredded Chicken and Quick Pickled Red Onions in advance.