Asian Style Chicken with Avocado And Vegetable Poke Bowl

Ingredients

• Chicken Breast150 g
• Tomato1/2 count (65 g)
• Avocado1/4 count (60 g)
• Corn1/2 unidad (125 g)
• Red Onion1/4 count (38 g)
• Soy Sauce1 tablespoon (14 g)
• Garlic1/2 clove (2 g)
• Oil1/2 tablespoon (5 ml)
• Stevia1 packet (1 g)

Instructions

1. 1

   Step 1

   Shell the corn and boil for 10-12 minutes. Once ready, remove and stop the cooking process with cold water. Remove and set aside.

2. 2

   Step 2

   Next, cut the chicken into bites and put in a bowl with half the soy sauce, garlic paste or powder and a pinch of salt.

3. 3

   Step 3

   Mix well for a better taste. In the meantime, preheat the pan over medium-high heat and, once heated, add the oil and chicken.

4. 4

   Step 4

   Lower the heat to medium and cook for 6-8 minutes while stirring until browned. Remove and set aside.

5. 5

   Step 5

   At the same time, cut the tomato and avocado into small pieces. Chop the red onion.

6. 6

   Step 6

   For the sauce, mix the remaining soy sauce with sage.

7. 7

   Step 7

   Put the chicken, avocado and vegetables in a bowl. Sprinkle with sesame seeds if you have and serve with the sauce.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Asian Style Chicken with Avocado And Vegetable Poke Bowl can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.