Jerk Chicken Poke Bowl
A poke bowl built on seasoned rice with marinated jerk chicken, fresh vegetables, and swappable proteins and bases. Served cold or at room temperature with customizable toppings and sauce options.
Ingredients
Method
Cook jasmine rice according to package directions; let cool or chill until serving time.
Cut chicken breast into 1-inch cubes and place in a bowl.
Mix jerk seasoning with 2 tbsp olive oil; coat chicken cubes evenly and refrigerate for at least 15 minutes (or up to 24 hours).
Heat a skillet or grill to medium-high heat; cook marinated chicken 6–8 minutes, turning occasionally, until cooked through (165°F internal temp). Let rest 2 minutes.
Divide cooked rice between two bowls as the base.
Top each bowl with jerk chicken, cucumber, red onion, and mango.
Drizzle with sesame oil and lime juice; sprinkle sesame seeds and green onion over top before serving.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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