Low Carb Chicken Poke Bowl
Elevate your meal prep game with this Low Carb Chicken Poke Bowl, a vibrant, flavor-packed dish that's perfect for healthy eating enthusiasts. This recipe swaps out traditional rice for spiralized zucchini, creating a delicious alternative that’s both low-carb and nutrient-rich. Juicy grilled chicken, seasoned to perfection with olive oil, salt, and pepper, takes center stage, while fresh, crisp veggies like cucumber, radishes, and avocado add a refreshing crunch. The tangy soy-based dressing, enhanced with sesame oil and a hint of sriracha, ties everything together for a perfectly balanced bowl. Garnished with sesame seeds and optional seaweed salad, this protein-packed poke bowl is not only keto-friendly but also gluten-free when made with tamari. Ready in just 35 minutes, it's an easy, guilt-free option for lunch or dinner that doesn't skimp on bold, satisfying flavors.
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Ingredients
- 2 pieces Boneless, skinless chicken breast
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 3 tablespoons Soy sauce (or tamari for gluten-free)
- 1.5 tablespoons Rice vinegar
- 1 tablespoon Sesame oil
- 1 teaspoon Sriracha sauce
- 2 medium Zucchini, spiralized
- 1 large Avocado, sliced
- 1 medium Cucumber, sliced
- 4 medium Radishes, thinly sliced
- 3 stalks Green onions, chopped
- 1 cup Seaweed salad (optional)
- 1 tablespoon Sesame seeds
Directions
Step 1
Preheat your grill or grill pan over medium-high heat.
Step 2
Brush the chicken breasts with 1 tablespoon olive oil and season with salt and black pepper.
Step 3
Grill the chicken for 6-7 minutes on each side, or until fully cooked with a slightly charred surface. Remove from heat and let rest for 5 minutes, then slice them into strips.
Step 4
While the chicken is cooking, prepare the dressing. In a small bowl, combine soy sauce (or tamari), rice vinegar, sesame oil, and sriracha sauce. Whisk until well blended and set aside.
Step 5
In a mixing bowl, combine spiralized zucchini, sliced cucumber, avocado, radishes, and green onions.
Step 6
Divide the zucchini salad mixture evenly among four bowls.
Step 7
Top each bowl with sliced grilled chicken and, if opted, a scoop of seaweed salad.
Step 8
Drizzle the prepared dressing evenly over each bowl.
Step 9
Sprinkle sesame seeds on top as a finishing touch.
Step 10
Serve immediately and enjoy your low-carb chicken poke bowl.
Nutrition Facts
| Serving size | (1755.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1680.6 |
| Total Fat 95.5g | 0% |
| Saturated Fat 16.6g | 0% |
| Polyunsaturated Fat 10.6g | |
| Cholesterol 295.8mg | 0% |
| Sodium 5896.4mg | 0% |
| Total Carbohydrate 82.7g | 0% |
| Dietary Fiber 32.7g | 0% |
| Total Sugars 21.3g | |
| Protein 135.4g | 0% |
| Vitamin D 17.4IU | 0% |
| Calcium 617.1mg | 0% |
| Iron 14.1mg | 0% |
| Potassium 4780.7mg | 0% |
Source of Calories