Seema’s Poke Bowl
This is the kind of meal I come back to when I want something filling, balanced, and easy to put together. It’s also one of those recipes you can change endlessly, depending on what you have.
There’s no fixed way to build it. Just a few parts that come together well.
Cook time : xxxx
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Guilt Free : xxxx
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Cook time : xxxx | Guilt Free : xxxx |
Key Words - High Protein, Guilt Free, Lunch, Dinner, Meal Prep, Everyday Healthy, Global Kitchen, Comfort Food
Ingredients
For the chicken
Chicken breasts
Paprika
Dried oregano
Salt and pepper
Lemon juice
Olive oil
For the bowl
Broccoli florets
Sweet corn
Beetroot
Mushrooms
Bell peppers
Grain of your choice (rice or quinoa)
Method
Mix the paprika, oregano, salt, pepper, lemon juice, and olive oil. Coat the chicken well and let it sit for at least 20 minutes.
Cook your grain according to packet instructions and keep it warm.
Boil the broccoli, sweet corn, and beetroot in salted water for 5 to 7 minutes, until just tender. Drain and set aside.
Grill the chicken in olive oil over medium-high heat for 5 to 6 minutes on each side, until cooked through and lightly charred. Let it rest for a few minutes, then slice.
In the same pan, grill the mushrooms and bell peppers until soft and slightly charred.
Assemble the bowl with the grain as the base. Add the vegetables and sliced chicken. Finish with a squeeze of lemon and a drizzle of olive oil.
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Let the chicken rest before slicing so it stays juicy.
