Poke bowl with crispy chicken and goma dressing – healthy, filling and full of flavour.
Here is a fresh, filling and truly delicious poke bowl that works just as well for a quick lunch as for an easy, flavourful dinner.
It is built on a simple base of rice, crispy cornflake chicken, fresh vegetables and, of course, a generous amount of my homemade goma dressing – because this one really is something special!
The goma dressing is creamy, nutty and packed with umami, and you will find a link to the recipe in the ingredient list.
And if you fancy a change, the chicken is also excellent with hoisin sauce, teriyaki or a good chilli mayo – so you can easily adapt it to suit your mood.
There is plenty of texture in every bite – the crunch of the chicken, the freshness of the vegetables, the creamy goma and the soft rice.
Healthy, easy and thoroughly satisfying.
What is a poke bowl?
The poke bowl originates from Hawaii and has become hugely popular all over the world – and with good reason.
It typically consists of rice, raw fish, vegetables and a flavourful dressing – but the clever part is that you can build it exactly as you like.
It is all about contrasts and textures – something soft, something crunchy, something fresh and something creamy.
In my version that means crispy chicken, rice, fresh vegetables and homemade goma dressing, but you can easily swap things around and add your own favourites.
Perfect for both lunch and dinner, and a really good way to get greens, protein and plenty of flavour into one bowl
Poke bowl with crispy chicken and goma dressing
Ingredients
The chicken
- 2 large chicken breasts
- 1 egg
- 130 g cornflakes
- 1/2 tsp garlic powder
- 1/4 tsp mild chilli powder
- Cooking spray
- Salt and freshly ground pepper
For the bowls
- 200 ml rice
- 200 g Tenderstem broccoli or broccoli
- 1/4 pointed (sweetheart) cabbage, finely shredded
- 2 avocados, cut into wedges
- 2-3 spring onions, finely sliced
- Chopped peanuts and sesame seeds
- Goma dressing – click here for the recipe
- Lime wedges (optional)
Method
- Cook the rice according to the packet instructions and leave it to cool.
- Pour boiling water over the broccoli florets and leave them to stand for 5 minutes. Then rinse them under cold water and set aside.
- Beat the egg and set aside.
- Crush the cornflakes in a bag or similar, and mix them with the spices, salt and freshly ground pepper.
- Slice the chicken breasts horizontally (parallel to the board) into two thinner pieces, then dip them in the beaten egg and coat them in the crushed cornflakes.
- Place the pieces on a baking tray lined with baking parchment and spray the tops with cooking spray.
- Cook them in a preheated conventional oven (top and bottom heat) at 200°C for about 20 minutes. Turn the pieces after 10 minutes, spray the “uncooked” side with cooking spray, and give them another 10 minutes.They can also be cooked in an air fryer at 200°C for about 12 minutes – turn them after about 6-8 minutes and spray with cooking spray in the same way.
- Divide the rice between 4 bowls and top with the pointed cabbage, broccoli, avocado and slices of the crispy chicken. Sprinkle with spring onions, chopped peanuts and sesame seeds, and serve with goma dressing and lime wedges, if using.
Nutrition
Premium
Link til gomadressing virker ikke for mig.
Hej Heidi
Mærkeligt – det virker her.
Du får det herunder 🙂
Warm wishes, Dianna
https://gourministeriet.dk/hjemmelavet-goma-dressing-japansk-sesamdressing/
Absolut en ret jeg fremover vil komme til at lave mange gange igen. Både som madpakke, lun sommerdag eller bare et let måltid aftensmad.
kylling blev bare så lækkert i cornflakes-rasp og dressingen blev super lækker. Næste gang vil jeg skifte mayonnaise ud med skyr