Low Sodium Chicken Poke Bowl

Satisfy your cravings for a flavorful, wholesome meal with this Low Sodium Chicken Poke Bowl, a vibrant twist on the classic Hawaiian favorite. Packed with tender, marinated chicken cooked to perfection, nutrient-rich brown rice or quinoa, and an array of fresh toppings like crisp cucumbers, creamy avocado, edamame, and crunchy carrots, this recipe is as nutritious as it is delicious. The marinade combines low-sodium soy sauce, sesame oil, honey, and aromatic ginger and garlic for a savory, naturally balanced flavor without the extra sodium. Topped with scallions and sesame seeds, this customizable bowl is perfect for meal prep or a quick, healthy dinner. Enjoy a guilt-free poke bowl that proves healthy eating never has to sacrifice taste!

Nutriscore Rating: 78/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 pound boneless, skinless chicken breasts
• 3 tablespoons low sodium soy sauce
• 1 tablespoon sesame oil
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 1 teaspoon ginger, minced
• 1 clove garlic, minced
• 2 cups brown rice or quinoa
• 4 cups water
• 1 cup edamame, shelled
• 1 medium cucumber, sliced
• 1 large carrot, julienned
• 1 large avocado, sliced
• 3 stalks scallions, sliced
• 1 tablespoon sesame seeds

Directions

Step 1

In a large bowl, combine low sodium soy sauce, sesame oil, rice vinegar, honey, minced ginger, and minced garlic to create a marinade.

Step 2

Cut the chicken breasts into bite-sized cubes. Add the chicken to the marinade, cover, and refrigerate for at least 20 minutes to allow the flavors to infuse.

Step 3

Rinse the brown rice or quinoa under cold water. In a medium saucepan, add the rice or quinoa and water, and bring to a boil over medium-high heat.

Step 4

Once boiling, reduce the heat to low, cover, and simmer for 20-25 minutes (or until the grains are tender and water is absorbed). Remove from heat and let it sit covered for another 5 minutes, then fluff with a fork.

Step 5

While the grains are cooking, heat a non-stick skillet over medium heat. Add the marinated chicken pieces, discarding excess marinade, and cook for 8-10 minutes until the chicken is cooked through and no longer pink.

Step 6

Blanch the shelled edamame in boiling water for 3-5 minutes, then drain and set aside.

Step 7

To assemble the poke bowls, distribute the cooked brown rice or quinoa evenly among four bowls.

Step 8

Top each bowl with cooked chicken, edamame, sliced cucumber, julienned carrots, and avocado slices.

Step 9

Garnish with sliced scallions and a sprinkle of sesame seeds before serving.

Step 10

Serve immediately and enjoy a nutritious, low sodium chicken poke bowl.

Nutrition Facts

Serving size	(2757.0g)

Amount per serving	% Daily Value*
Calories	2123.5

Total Fat 79.6g	0%
Saturated Fat 13.7g	0%
Polyunsaturated Fat 8.0g
Cholesterol 385.6mg	0%
Sodium 2206.4mg	0%
Total Carbohydrate 174.4g	0%
Dietary Fiber 37.2g	0%
Total Sugars 32.0g
Protein 188.7g	0%

Vitamin D 4.5IU	0%
Calcium 425.3mg	0%
Iron 14.3mg	0%
Potassium 4172.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.0%

Protein: 34.8%

Carbs: 32.2%