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Delicious garlic pepper grilled chicken served over poblano green rice, charred corn, avocados, cucumber and fresh cherry tomatoes topped with Sriracha mayo. A California inspired poke bowl made with chicken for a fun kid friendly alternative!

Course: Healthy
Cuisine: American
Servings: 2 -4
Author: the communal feast


  • Garlic pepper chicken:
  • 2-3 chicken breasts
  • ½ cup black pepper
  • 6 garlic cloves minced
  • 1 tablespoon grated ginger
  • Splash of olive oil
  • Poblano rice:
  • 1 cup rice
  • 2 poblano peppers
  • 10-15 sprigs cilantro
  • 1 handful spinach
  • 1/2 onion
  • 1 garlic clove
  • 2 cups stock we used vegetable, chicken also works
  • 1/2 teaspoon salt
  • olive oil
  • Poke bowl:
  • 2 corn husks
  • 1 cup multicolored cherry tomatoes cut in half
  • 2-3 avocadoes cut into cubes
  • ½ cup cucumbers cut into cubes
  • Garnishes:
  • Chopped green onions
  • Balsamic reduction
  • Sriracha mayo
  • Black sesame seeds
  • Sprouts


To make the garlic pepper chicken:

  • 1. Combined all ingredients into a bowl or Ziploc, cover with plastic wrap and let marinate for 2-3 hours
  • 2. Spray the grill grates with cooking spray. Heat the grill to medium low heat
  • 3. Once the grill is hot, place the chicken on the grates, flipping every 5 minutes until the chicken is cooked. Chicken on the grill takes 15-20 minutes.
  • 4. Remove from the grill and let cool before slicing
  • 5. Cut the chicken into small cubes
  • 6. Set aside until your ready to assemble your bowls

To make the poblano rice:

  • 7. Roast the poblano peppers on the grill for 10 minutes, flipping halfway.
  • 8. De-stem and de-seed the poblanos. Add them to a blender along with 10-15 sprigs of cilantro, a handful of spinach, 1/2 onion, and 1 garlic clove.  Combine well.
  • 9. Add a splash of oil to a saucepan over medium heat.  Add 1 cup of rice and cook until opaque and starting to turn golden brown, stirring regularly.  This should only take a couple minutes so keep an eye on it to prevent burning.
  • 10. Add the poblano puree to the rice and cook for a 2-3 minutes, stirring regularly.  Add 2 cups of stock and 1/2 teaspoon of salt.  Give the rice a good stir and once boiling, reduce the heat to simmer and cook until all the stock has been absorbed or the rice is cooked through. IT takes about 15-20 minutes.
  • 11. Remove from heat.  Stir the rice and let sit for a few minutes, covered
  • 12. Set aside until ready to assemble. Rice can be kept in the fridge for 4-5 days.

To make the poke bowl:

  • 13. Char the corn on the grill, turning every 5 minutes until cooked through. Takes about 15 minutes on the grill. Once cooled, cut the kernels off.
  • 14. Make sure all ingredients are laid out in front of you for when you’re ready to assemble the bowls.
  • 15. To assemble the bowls, first add the poblano rice to a bowl, next add the cucumber cubes and avocados along the edge of the bowl. Add the tomatoes and corn. (See pictures) Drizzle the balsamic reduction over the ingredients and a small amount of sesame seeds. Next add the garlic pepper chicken cubes placing them in the center of the bowl. Drizzle the sriracha mayo (Don’t be shy) To finish the bowl we added chopped green onions overtop, sprouts and sesame seeds.
  • Enjoy!