Chicken bowl

Chicken bowl

Join the bowl trend! This is an easy-to-prepare version flavoured with savoy cabbage and thyme.


  • Cook the wheat according to the instructions on the packet.
  • Slice the mushrooms, cut the broccoli into florets and shred the onions. Coarsely chop the parsley.
  • Fry the chicken in butter & rapeseed oil for 6-8 minutes or until cooked through. Season with salt and pepper. Cut the chicken into slices just before serving.
  • Fry the mushrooms and broccoli in butter & rapeseed oil over a high heat in a frying pan for 3-4 minutes. Add the pressed garlic and chilli flakes. Fry for a further two minutes.
  • Place the wheat berries in the bottom of four deep bowls. Top with chicken, mushrooms and broccoli. Top with spring onions, parsley and sour cream.

A great way to add flavour is to marinate the chicken overnight. You can either marinate it in a wet marinade e.g. soy sauce, lime juice, honey and ginger or a dry rub where you mix different spices, for instance ground ginger, cumin, chilli flakes and garlic powder. This will for sure enhance the flavour of the chicken bowl.

Chicken bowl

What is the best base for a poké bowl?
Your traditional base would be steamed white rice. Short grain Japanese sushi rice works great, but so does other white or brown rice varieties. Don’t be afraid to experiment though, most starches can be used – think soba noodles, quinoa and couscous – or even leafy greens for the more carb-conscious.
Are you supposed to mix poké bowls?
There is no right or wrong way to enjoy your bowl. Technically speaking, the dish is designed to create different flavour combinations with each bite, but it really is up to you.
What is the crunchy stuff in a poké bowl?
There are loads of crunchy options for your bowl. Traditionally, you’ll find crushed candlenuts (macadamias or cashews are also great alternatives) and furikake (a mix of dry seaweed, sesame seeds, herbs and fish flakes).
Should a poké bowl be hot or cold?
It’s a temperature mix of warm rice and cold meat.


Chicken breasts fillet
600 g
Butter & rapeseed oil
1 tbsp
½ tsp
Black pepper
1 tsp
Wheat berries
3 dl
250 g
Butter & rapeseed oil
1 tbsp
Garlic cloves
Chilli flakes
To serve:
Spring onions
½ bunch
Fresh parsley
1 bunch
Sour cream, light, penny bun and thyme
200 ml


Food bowls are relatively new to the food scene. Inspired by the traditional Hawaiian poké bowl, which means to slice or cut, the main idea is to serve all the ingredients in a – you guessed it – bowl. And while many thought it would be a short-lived social media trend, they have become a simple and versatile go-to for many.

A quick and tasty meal

Who doesn’t love an anything-goes meal that is quick to prepare and bursting with flavour? Inspired by the fish-based poké bowl, chicken bowls are easier to prepare in advance and a good idea is to store your ingredients separately until you’re ready to assemble your meal.

Poké: how Hawaiian food became huge

This now famous Hawaiian dish has a pretty straightforward evolution: its flavours developed as new cultures arrived on the island’s shores. The West Coast of the United States traded salt for salmon. China and Japan added soy sauce and sesame oil. And so the dish evolved into the endless varieties we see today. Its popularity is partly due to social media where its vibrant colours continue to inspire millions of food-posts across the globe.

How to vary your chicken bowl

Bowls are generally an anything-goes type of recipe and your ingredients can be as adventurous (or traditional) as you choose. Trying a different base, or new sauce, will completely transform your dish. Experimenting with different herbs is also a great way to shake up the flavour profile.