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Spicy Chicken Poke Bowls

 

Serves: 4

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Courtesy of Glow Recipes shared on Facebook 4.2.26

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Pico de gallo is a type of salsa from Mexico that's also known as 'salsa fresca', 'salsa bandera' or 'salsa cruda'. It contains less liquid than a traditional salsa, and is composed of only fresh ingredients. These typically include finely chopped tomatoes, onions and jalapeño, plus salt, lime juice and coriander. You can vary the spice levels to taste by altering the amount of jalapeño used.  - BBC Good Food

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We made this dish using Quorn, which worked superbly well.

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I have added Furikake Rice seasoning to both the rice and black beans as well as some

toasted Flaked Almonds to the rice - this made the rice really special.

I also used Sushi Vinegar to marinade the vegetables as well as the pico de gallo 

instead of using Lime.

You could also add chopped avocado to the pico de gallo.

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Ingredients

For the Taco Chicken

 

• 700 g (1½ lb) boneless skinless chicken breast or thighs, diced or use Quorn or Tofu

• 2 tbsp (30 ml) olive oil

• 2 tsp chili powder (optional)

• 1 tsp ground cumin

• 1 tsp smoked paprika

• 1 tsp garlic powder

• ½ tsp onion powder

• ¾ tsp salt

• ¼ tsp black pepper

• Juice of ½ lime (about 15 ml / 1 tbsp) or you could use lemon if lime not available

 

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For the Cilantro Lime Rice

 

• 1½ cups (300 g) long-grain white or brown rice

• 3 cups (720 ml) water or chicken stock

• Juice of ½ lime (about 15 ml / 1 tbsp)

• 2 tbsp (8 g) fresh cilantro, finely chopped

• ¼ tsp salt

• 1 tbsp Furikake Rice Seasoning

• Half a cup of toasted flaked almonds (optional)

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For the Bowl

 

• 1 cup (170 g) black beans, drained and rinsed

• 1 cup (150 g) cherry tomatoes, halved

• 1 cup (150 g) corn kernels (fresh, frozen, or canned)

• 1 ripe avocado, diced

• ½ small red onion, finely sliced - marinaded in Japanese Sushi vinegar

• ½ small red cabbage, finely sliced (optional) - marinaded in Japanese Sushi vinegar

 

Optional Toppings

 

• Greek yogurt or sour cream

• Extra lime wedges

• Salsa or pico de gallo (4 tomatoes, chopped, 1 red onion chopped, 1 tbsp jalapeno peppers, 2 garlic cloves, small bunch of coriander, Juice of 1 lime) - Season and stir ingredients, store in fridge until required.

• Furikake Rice Seasoning - to be added to both rice and black beans.

 

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Method

 

1. In a mixing bowl, combine olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and lime juice. Add chicken or quorn and toss to coat evenly.
    

2. Heat a large skillet over medium-high heat. Cook the chicken for 6–8 minutes, stirring occasionally, until fully cooked and lightly browned. Remove from heat and set aside.
    

3. Cook rice according to package instructions using water or stock. Fluff with a fork and stir in lime juice, cilantro, and salt, together with Furikake Rice Seasoning.  You could also substitute the lime for Japanese sushi vinegar,
    

4. Warm black beans and corn gently in a small saucepan or microwave.   These, too, pair well with Furikake Rice Seasoning.
    

5. Assemble bowls by layering cilantro lime rice, taco chicken, black beans, corn, cherry tomatoes, red onion, and avocado.
    

6. Finish with optional toppings and serve immediately while warm.