Poke bowl with crispy chicken and goma dressing

Recipe for the most delicious poke bowl with crispy chicken, vegetables and goma dressing.

Course Lunch, Main course

Cuisine Asian

Nøgleord Asian, Main-course salad, Poke Bowl

Total Time 30

Servings servings

Calories 463kcal

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.