Chicken Poke Bowl
Serves
4
Prep Time
10 minutes
Cook Time
10 minutes
Ingredients
2 cups (340 g) dried quinoa
4 portions of Slow Cooker Asian Citrus Shredded Chicken (see original recipe)
1 cup (150 g) cherry tomatoes, halved
2 carrots, cut into ribbons
1 cucumber, chopped
8 radishes, sliced
4 portions of Quick Pickled Red Onions (see original recipe)
4 handfuls lamb's lettuce or greens of choice
fresh cilantro leaves (coriander), to garnish
Nutrition
(Per Serving)
Calories
430
Fats
7 g
Protein
28 g
Carbs
64 g
Instructions
- Cook quinoa according to package instructions, then set aside to cool slightly.
- Assemble poke bowl by first dividing cooked quinoa between 4 bowls. Top with portion of Slow Cooker Asian Citrus Shredded Chicken, then all other vegetables and pickled onions. Garnish with fresh cilantro and serve immediately.