RecipesMainsChicken Poke Bowl

Chicken Poke Bowl

10 min
Prep Time
10 min
Cook Time
20 min
Total Time

Chicken Poke Bowl

10 min
Prep Time
10 min
Cook Time
20 min
Total Time

A super healthy and delicious chicken and veggie poke bowl. It's filled with protein, fiber and nutrients from wholesome ingredients that will keep you satisfied and satiated for a long time.

Avg 4.2 stars (6)
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Ingredients (2 servings)

Poached Chicken
110g chicken breast
960ml cold water
3.5 tsp salt
Other Ingredients
1 bunch kale
1/2 cucumber
40g shredded cabbage
40g shredded red cabbage
120g cooked brown rice
2 tbsp Japanese sesame dressing
-Handful of chopped roasted almonds
-Handful of hemp seeds
1/2 tbsp olive oil
1/2 tbsp lemon juice
-Pinch of salt

Poach chicken

  1. Add cold water, chicken and salt to a large pot or sauce pan with a lid.
  2. Bring the water to a gentle boil over medium heat. As soon as the water starts boiling, flip the chicken breasts over using tongs, and remove the pot from heat. Cover with lid immediately and let sit for 5-10 minutes or until the internal temperature of the thickest part of the chicken reads 75°C/165°F on an instant read thermometer.
  3. Once cooked, remove chicken breasts from water and let rest on a cutting board for 5 minutes. Then slice them up.

Prepare the other ingredients

  1. Remove stem from the kale and chop the leaves. Transfer chopped kale to a big mixing bowl, sprinkle with a pinch of salt and drizzle 1/2 tbsp of lemon juice and 1/2 tbsp of olive oil all over. Using your hands, massage the kale leaves for 2-3 minutes or until the leaves turn into a darker shade of green.
  2. Cut cucumber into two halves lengthwise, then cut into thin slices.
  3. Shred or thinly slice cabbage and red cabbage if you are using whole cabbages.


  1. Lay a bed of brown rice in each of your serving bowls. Then top with cabbage, red cabbage, kale, sliced cucumbers, poached chicken, roasted almonds and hemp seeds. Drizzle Japanese sesame dressing all over or serve dressing on the side. Enjoy!
  • This recipe uses 2 chicken breasts.
  • If your chicken breasts are larger in size, they will take longer to cook. And if they are smaller, they will overcook quicker. Try to stick to the same water-to meat ratio as stated in the recipe and adjust the volume of water as required.
  • When slicing chicken breasts, look for direction of grain and cut 90 degrees across the grain. This will ensure the most tender bite!
  • The poached chicken can be prepared in advance and stored in the fridge in an airtight container for up to 3 days.
  • The purpose for massaging the kale is to tenderize it and make it easier to chew and digest, and not to mention tastier. Do not skip this step!
  • Don't throw away the kale stems! You can chop them up and use them in soups and stews to avoid wastage. You can also blend them in smoothies or even pestos too!
  • Feel free to omit or substitute any of the vegetables with your favorite salad greens instead.