Quick Fix •Fuel up for festivities with nutrient-filled power bowls.
A new year brings new opportunities to shake up your dinner routine. These light, bright recipes come together in a flash and make weeknights way more exciting.
This poke bowl is a great alternative when sushi-grade fish isn’t in the budget. I love it because it’s quick, easy and inexpensive. While it’s not a traditional poke recipe, the chicken still rocks in this bowl—and makes it a winner for the whole family. —Emily Cresta, Oxford, OH
Prep: 25 min. + chilling • Cook: 5 min. Makes: 4 servings
1 cup uncooked sushi (short grain) rice
PICKLED ONIONS
1/2 cup cider vinegar
1 Tbsp. sugar
1 small red onion, thinly sliced
SPICY MAYONNAISE
1/3 cup mayonnaise
4 tsp. Sriracha chili sauce
POKE BOWL
2 cups shredded rotisserie chicken
2 Tbsp. reduced-sodium soy sauce 2 tsp. toasted sesame oil 1 tsp. honey 1 medium ripe avocado, peeled and sliced
1/2 small cucumber, thinly sliced 1 cup alfalfa or bean sprouts Optional: Sliced green onions and sesame seeds
1. Cook rice according to package directions. Meanwhile, in a resealable jar, whisk vinegar and sugar until dissolved; add red onion. Seal and refrigerate for 30 minutes or up to 2 weeks.
2. In a small bowl, stir together the mayonnaise and Sriracha chili sauce. Refrigerate, covered, until serving.
3. In a large skillet or wok, toss the chicken, soy sauce, sesame oil and honey. Cook and stir over mediumlow heat until chicken is heated through, 5-7 minutes.
4. To serve, divide the rice among 4 serving bowls. Top with chicken mixture, sliced avocado, cucumber, sprouts, pickled onions, spicy mayonnaise and, if desired, green onions and sesame seeds.
1 BOWL 539 cal., 26g fat (5g sat. fat), 64mg chol., 606mg sod., 49g carb. (4g sugars, 4g fiber), 25g pro.