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Chicken Avocado Poke Bowl

Already wondering what an earth you can rustle up for tonight’s meal? Fret not, we’ve got you covered with a quick and delicious recipe – our Speedy and Wholesome Chicken Avocado Poke Bowl. Designed especially for those evenings when fatigue sets in early, this recipe transforms leftover chicken, and a few store cupboard essentials into a vibrant bowl of goodness. Embrace the ease, savour the flavours, and let this recipe be your answer to a nourishing yet effortless mid-week night meal.


For the Poke Bowl:
150g cooked chicken (leftover or rotisserie), shredded
1 ripe avocado, diced
100g cucumber, thinly sliced
50g carrots, cut into thin strips or grated
50g edamame beans (frozen or canned), defrosted
50g radishes, thinly sliced
2 spring onions, finely chopped
1 nori sheet, cut into thin strips (optional, for topping)
Sesame seeds, for garnish (optional)
Fresh coriander or parsley, chopped, for garnish (optional)

For the Marinade:
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon honey or maple syrup
1/2 teaspoon grated ginger
1/2 teaspoon minced garlic


Marinade: Mix soy sauce, rice vinegar, sesame oil, honey, ginger, and garlic.
Chicken: Toss shredded chicken with half of marinade. Marinate for 10 mins.
Veggies: Arrange avocado, cucumber, carrots, edamame, radishes, and spring onions.
Finish: Place marinated chicken on veggies. Drizzle remaining marinade.
Serve: Top with nori, sesame seeds, and coriander. 
Pour: A glass of The Sisters’ Pinot Gris or Sauvignon Blanc.

Swap chicken for salmon, or another protein of your choice
Swap veggies as needed. 
Add sriracha for heat.
Prep ahead for busy days.