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Tender grilled chicken marinated in a savory-sweet miso sauce served with herby jasmine rice, crunchy carrot slaw, creamy avocado, and edamame for a flavorful, high-protein bowl perfect for an easy weeknight dinner.

Ingredients

Scale
  • 2 chicken breasts, butterflied and pounded thin (cut each breast in half for 4 smaller pieces)
  • ¼ cup coconut aminos
  • ¼ cup light sweet miso paste
  • 2 frozen ginger cubes
  • 2 tbsp oyster sauce
  • 1 tsp sriracha (optional)
  • 1 bag jasmine Success Rice (dry, about 2 cups cooked)
  • ½ bunch scallions, diced
  • 2 tbsp cilantro, chopped (plus 2 tbsp for slaw)
  • 2 tbsp mint, chopped (plus 2 tbsp for slaw)
  • 2 frozen garlic cubes
  • 1 lime, juiced
  • Pinch of salt
  • 1 large carrot, thinly sliced into coins
  • 1 tbsp coconut aminos (for slaw)
  • ½ tbsp honey
  • 1 package shelled edamame
  • 1 tbsp avocado oil (for cooking chicken)
  • Kewpie mayo, for drizzling
  • Lime wedges (optional)
  • Sesame seeds (optional)

Instructions

  1. Butterfly and pound chicken breasts thin; cut each breast in half if desired.
  2. Combine coconut aminos, light sweet miso paste, frozen ginger cubes, oyster sauce, and optional sriracha in a gallon-size ziplock bag and massage until smooth.
  3. Add chicken to marinade bag, seal, and refrigerate at least 1 hour or overnight for deeper flavor.
  4. Cook jasmine rice according to package directions.
  5. Transfer cooked rice to a large bowl and fold in diced scallions, cilantro, mint, frozen garlic cubes, lime juice, and a pinch of salt.
  6. Thinly slice the carrot into coins (mandoline recommended).
  7. Toss sliced carrots with coconut aminos, cilantro, mint, and honey; set aside.
  8. Heat grill pan over medium heat and add avocado oil.
  9. Remove chicken from marinade, let excess drip off, and pat dry.
  10. Cook chicken in hot grill pan 3-4 minutes per side, covered while searing, until internal temperature reaches 165°F.
  11. Remove chicken from heat and slice.
  12. (Alternative) Bake chicken at 400°F for 18-22 minutes, broil 2-3 minutes at the end if desired, until 165°F internal temperature.
  13. Assemble bowls by scooping herby rice, adding carrot slaw, spooning in cooked edamame, and topping with sliced chicken.
  14. Garnish with lime wedges, sesame seeds, and drizzle with kewpie mayo.
  15. Serve warm and enjoy.

Notes

Marinate chicken overnight for maximum flavor development., If no grill pan is available, baking the chicken is a good alternative., Store cooked chicken, rice, carrot slaw, and edamame separately in airtight containers in the fridge for up to 2-3 days; add avocado and mayo fresh before serving., Reheat chicken and rice in oven at 350°F for 8-12 minutes or in skillet over medium heat until hot; microwave in short bursts if preferred., Customize by adding extra veggies like cucumber, shredded cabbage, or bell peppers to the slaw, or by substituting proteins such as tofu, cod, or pork.

Nutrition

Find it online: https://theproteincook.com/miso-marinated-chicken/