These Healthy Teriyaki Chicken Poke Bowls make for an easy weeknight dinner! This dish can be ready in less than 30 minutes and is something the whole family will enjoy. The flavorful sushi rice and delicious teriyaki marinated chicken topped off with our favorite toppings will keep you coming back for more! While this is a go to weeknight dinner because it is so simple, it is also something you can prep in advance.
I love anything that you can just throw together in a bowl. If you like bowls like I do, you should check out my other bowls on my website like my Deconstructed Burger Bowls,Sloppy Joe Bowls, My Shredded Lamb Bowls and Gluten Free Egg Roll in a Bowl. This delicious poke bowl has become a staple in our home. You can even make it with marinated fish if you prefer fish over chicken!
Why I Love This Recipe
- This recipe is naturally dairy free, gluten free, paleo, nut free, egg free, paleo and Whole30 Friendly.
- These quick teriyaki chicken bowls can be on the table within 30 minutes.
- You can eat this recipe multiple ways with so many different fixings. We like eating it with cauliflower rice, edamame beans, pineapple, sesame seeds and a bunch of other delicious things.
- This recipe tastes great fresh but can also be meal prepped and made in advance.
- We make this dish on my local meal prep menu. We deliver ready to eat meals all over Western PA. You can get this dish delivered right to your door. Be sure to get more info about my meal prep company by visiting my Meal Prep page on my blog.
- While you can serve this recipe with rice and make it like a sushi bowl or deconstructed sushi, you can also eat it with Sweet Potatoes.
Recipe Ingredients
- Chicken– I prefer chicken breasts for this recipe but you can also use chicken thighs. Just be sure they are trimmed if you use the thighs because they have more fat.
- Soy sauce/ coconut aminos-A must have or teriyaki sauce.
- Vinegar-To add a little kick/ zest to the marinate.
- Garlic powder and ginger-For flavor.
- Arrowroot and water-For the arrowroot slurry.
- Avocado oil-The base of the sauce.
- Coconut sugar-To sweeten the sauce.
- Rice-This is the base for the bowl.
- Cucumbers, sesame seeds, shredded carrots and pineapple-To top the bowl off with.
Teriyaki Bowl Toppings
- Micro greens
- Shredded red cabbage
- Green onions
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Fresh fish-You can use fresh fish in place of the chicken in this recipe. You can make a salmon poke bowl with shredded salmon or you can even use something like tuna.
- Chicken-You can make your own chicken but if you want to make it easier for yourself, you can also use rotisserie chicken, leftover chicken from another recipe, or even store bought cubed chicken.
- Rice-You can also use brown rice or cauliflower rice in this recipe. I like cauliflower rice for a lower carb option.
- Egg-If you are a protein lover like me, you can even add some hard boiled eggs on top for additional protein.
- For the spicy mayo-Totally optional but in my opinion a must! I like to use vinegar, lime juice, sriracha and mayo to make the sauce.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Recipe Instructions
Tips and Tricks
- Tip #1: If you are preparing this recipe in advance, be sure to store all ingredients separately and assemble as you are ready to serve.
- Tip #2: Be sure to really whisk in the arrowroot powder slurry or else it will appear clumpy in the sauce.
- Tip #3: If you are trying to be more aware of what you are putting in your body, try cooking your chicken on my favorite non-toxic sheet pan. Lots of traditional sheet pans contain heavy metals and this one does not!
Recipe FAQ
How long does this recipe last?
This recipe can last for up to 5 days in the fridge in an airtight container. I do suggest keeping the fresh ingredients separate prior to serving, things like pineapple or microgreens will be best added fresh on top. I will say if you want this to be as fresh a possible because you love the fresh flavor like I do, be sure to eat it earlier in the week!
Should I use chicken breast or chicken thighs?
Chicken thighs will be juicer, but chicken breast will be leaner.
What other proteins work well for chicken poke bowls?
Tofu and salmon are both great choices!
How can I make this recipe healthier and lower calorie?
You can make this recipe with cauliflower rice instead of rice.
Other Gluten Free Chicken Recipes You Will Love
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Healthy Teriyaki Chicken Poke Bowls
Servings 3 servings
1327kcal
Cost $12
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Equipment
- frying pan
- mixing bowls
- cutting boards
- sharp knife
Ingredients
For the OPTIONAL creamy spicy mayo:
- 2 tbsp vinegar Either rice vinegar or apple cider vinegar if you try to eat grain free like I do.
- 2 tbsp lime juice
- 1 tbsp sriracha
- 1/3 cup mayo I like avocado mayo.
For the chicken:
- 1.5 cup soy sauce I like using coconut aminos since I eat gluten free and soy free.
- 1/2 cup coconut sugar You can also use brown sugar if preferred.
- 2 tbsp vinegar Either rice vinegar or apple cider vinegar if you try to eat grain free like I do.
- 1 tsp garlic powder
- 1 tsp dried ginger
- 4 tsp arrowroot (set aside)
- 4 tbsp water (set aside)
- 2 tbsp avocado oil
- 1 pound chicken breast
For the bowl ( to assemble)
- 1 cup pineapple Fresh and diced.
- 3 cups rice I prefer cauliflower rice but any kind will work. Follow the instructions to make the rice on the packaging label.
- 3 sliced mini cucumbers
- 1 tsp sesame seeds
- 1/2 cup shredded carrots
Other optional toppings:
- pickled onions
Instructions
For the sauce:
- Mix all ingredients together until well mixed throughout.
For the chicken:
- Preheat the oven to 400 degrees F. Mix all ingredients for the sauce except the arrowroot and water. Bring the sauce ingredients to a boil.
- Now in a separate bowl, make the arrowroot slurry to thicken the sauce by mixing the water with the arrowroot. Now add to the sauce pot and whisk together until smooth.
- Pour half of the marinate over the chicken and marinate for 30 minutes. Set the other half aside. Then bake the chicken for 20-25 minutes or until it temps 165 degrees F. While the chicken is cooking, cook the rice according to the instructions if needed. I skip cooking the rice because I like to buy frozen cauliflower rice and thaw it to eat. I don't cook frozen cauliflower rice.
To assemble:
- Add the remaining marinate on top of the chicken once it is baked. Then assemble the bowls and dazzle the creamy spicy mayo on top.
Notes
Storage: This dish can be stored in the refrigerator in an air tight container for 5 days.
Nutrition: The nutrition for this recipe is an estimate and the calorie count can not be guaranteed.
Servings: This recipe should yield 3 servings.
A healthier alternative to regular chicken teriyaki bowls.
Serving: 1serving | Calories: 1327kcal | Carbohydrates: 194g | Protein: 59g | Fat: 34g | Saturated Fat: 5g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 107mg | Sodium: 7008mg | Potassium: 1194mg | Fiber: 5g | Sugar: 26g | Vitamin A: 3670IU | Vitamin C: 36mg | Calcium: 113mg | Iron: 5mg
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Lori says
Super good! Love making this for meal prep.
Allianna Moximchalk says
Thanks for taking time to review!