Poke bowl with teriyaki chicken

Cook in rice for 18 minutes.

Meanwhile, cut the tomatoes, avocado, carrot and onion.

Chop the chicken breast and sauté with a drizzle of oil in a pan, when the chicken is golden brown, add the tablespoon of date paste, let it integrate into the chicken and add the gluten-free soy sauce, let it reduce.

Arrange the ingredients in a bowl, place the rice in the center and add the rest of the ingredients around it, tomatoes, carrots, corn, red bell pepper, avocado, fresh cheese and teriyaki chicken.

Season with a little sesame, EVOO and salt.