Description
This dinner bowl is a nourishing combo of savory, spicy, and satisfying — featuring juicy miso-glazed chicken thighs, bone broth-infused rice, sautéed bok choy, creamy avocado, and a spicy chili crunch finish. It’s balanced, protein-rich, and full of flavor in every bite.
Ingredients
1–2 boneless skinless chicken thighs
1 tbsp miso paste
1 tsp soy sauce or tamari
1 tsp sesame oil
1 cup cooked rice (made with bone broth for extra flavor)
1–2 heads bok choy, halved or chopped
1/2 avocado, diced
1–2 tsp chili crunch
Sesame seeds for topping
Olive or avocado oil for cooking
Instructions
Marinate Chicken: Mix miso paste, soy sauce, and sesame oil. Coat chicken and let sit for 15–30 mins (or cook right away if short on time).
Cook Chicken: Sear or bake until golden and fully cooked (internal temp 165°F).
Make Rice: Cook 1 cup rice in bone broth instead of water for flavor and nutrients.
Sauté Bok Choy: In a pan with a little oil, cook bok choy until wilted and tender.
Assemble Bowl: Layer rice, chicken, bok choy, and avocado.
Top It Off: Drizzle chili crunch, sprinkle sesame seeds, and enjoy warm!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course