The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Miso-Glazed Chicken Poke Bowl
A party in a bowl! Coat free-range British chicken breast in miso, honey and vinegar, then roast until juicy. Serve over rice with a rainbow of veg – carrot, cucumber, beetroot – and finish with fresh-cut spring onions.
Prep in 10
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 4 British Free Range chicken breasts
- 4 spring onion
- 250g pre-cooked beetroot
- 4 garlic clove
- 160g brown rice (brown rice (100%))
- 3 carrot
- 4 tbsp rice wine vinegar
- 4cm fresh ginger
- 1 chilli
- 25g honey
- 1 cucumber
- 2 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water)
Nutritional Information
Calories: 494
Protein: 49g
Carbs: 52g
Fat: 9.3g
Miso-Glazed Chicken Poke Bowl
A party in a bowl! Coat free-range British chicken breast in miso, honey and vinegar, then roast until juicy. Serve over rice with a rainbow of veg – carrot, cucumber, beetroot – and finish with fresh-cut spring onions.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 8. Boil a kettle. Heat a large saucepan filled with salted boiling water on a high heat. Add the rice and boil for 25-30 mins, until cooked, then drain.
- Finely chop or crush the garlic. Finely chop or grate the ginger. Finely dice the chilli (remove the seeds for less heat). Add to a large bowl along with the miso, honey, vinegar and 1 tbsp oil. Mix thoroughly, then add the chicken and coat in the marinade.
- Place the chicken into an ovenproof dish and roast for 20 mins, until cooked. Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear. Cook for longer if necessary.
- Meanwhile, peel the carrots and grate. Thinly slice the spring onions. Thinly slice the cucumber. Quarter the cooked beetroot. Mix half the spring onions through the cooked rice (keep the remaining for garnish).
- Serve the rice with the the carrot, cucumber and beetroot. Place the miso chicken on top and pour over any juices from the tray. Garnish with the remaining spring onions.
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