This low carb poke bowl with chicken and avocado combines fresh flavors and contrasting textures: marinated and lightly browned chicken, creamy avocado, crunchy cauliflower rice, and crisp vegetables for a balanced bite. Designed for those seeking a unique and nutritious meal without too many carbs, the recipe plays on a savory and citrusy marinade, a green base replacing traditional rice, and crunchy toppings to add character.
Easy to prepare in advance and perfect to take to work, it is customizable with spices and light sauces to suit tastes and dietary needs.
Ingredients
- 300 g chicken breast (cut into cubes or strips, prefer organic meat if possible)
- 1 spoon extra virgin olive oil (for marinating and searing)
- 1 spoon tamari or low-sodium soy sauce (tamari for gluten-free version)
- 1 teaspoon sesame oil (for marinating, toasted aroma)
- 1 teaspoon coconut sugar or erythritol (optional, balances acidity)
- 200 g cauliflower rice (or grated cauliflower, low carb base)
- 1 avocado (ripe but firm, cut into cubes)
- 1/2 cucumber (thinly sliced)
- 50 g shelled edamame (cooked, optional for plant proteins)
- 50 g mixed salad (mixed greens or baby spinach for freshness)
- 1 spoon lime juice (to dress avocado and cauliflower rice)
- 1 teaspoon sesame seeds (toasted for garnish)
- 1 spoon spring onion (finely sliced)
- 1 teaspoon pickled ginger (in strips, optional)
- to taste salt and pepper (to taste)
Preparation
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1
Prepare the marinade by mixing extra virgin olive oil, tamari, sesame oil, and coconut sugar; add the chicken, mix well, and let marinate for at least 10-15 minutes in the refrigerator.
Durata indicativa: 15 min
Tip: Cut the chicken into similar sizes for even cooking; if you're short on time, just 10 minutes of marinating is enough.
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2
In the meantime, prepare the base: cook the cauliflower rice in a pan with a drizzle of oil for 3-5 minutes until tender but fluffy; season with half of the lime juice, salt, and pepper.
Durata indicativa: 5 min
Tip: Do not overcook the cauliflower to maintain a rice-like texture.
-
3
Heat a non-stick pan, cook the marinated chicken over high heat for 5-7 minutes, turning it until it is golden on the outside and fully cooked inside.
Durata indicativa: 7 min
Tip: Avoid overcrowding the pan to get a nice browning; cook in two batches if necessary.
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4
Prepare the other ingredients: cut the avocado and cucumber, drain the cooked edamame, and slice the spring onion; keep everything ready to assemble.
Durata indicativa: 5 min
Tip: Dress the avocado immediately with lime to prevent browning.
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5
Assemble the poke bowls: spread the cauliflower rice base and salad, add the warm chicken, avocado, cucumber, edamame, and garnish with sesame seeds and pickled ginger.
Durata indicativa: 3 min
Tip: For an extra touch, add a few drops of sesame oil or a splash of tamari over the chicken.
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6
Serve immediately or store in the refrigerator for up to 24 hours, keeping the sauce separate to maintain consistency.
Tip: If preparing for meal prep, keep avocado and chicken separate and add avocado just before eating.
Notes and Tips
Cut the chicken into similar sizes for even cooking; if you're short on time, just 10 minutes of marinating is enough.
Do not overcook the cauliflower to maintain a rice-like texture.
Avoid overcrowding the pan to get a nice browning; cook in two batches if necessary.
Dress the avocado immediately with lime to prevent browning.
For an extra touch, add a few drops of sesame oil or a splash of tamari over the chicken.
If preparing for meal prep, keep avocado and chicken separate and add avocado just before eating.
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