Miso Harissa Chicken Bowl
Miso Harissa Chicken Bowl combines marinated chicken with miso and harissa, served over rice with vegetables.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Breast (boneless, skinless) | 800 | Grams |
| White Miso Paste | 3 | Tbsp |
| Harissa Paste | 2 | Tbsp |
| Soy Sauce (low sodium) | 2 | Tbsp |
| Honey | 2 | Tbsp |
| Sesame Oil (toasted) | 1 | Tbsp |
| Garlic (minced) | 3 | Clove |
| Ginger (grated) | 1 | Tbsp |
| Jasmine Rice (uncooked) | 2 | Cup |
| Water (for cooking rice) | 4 | Cup |
| Broccoli (cut into florets) | 1 | Head |
| Carrot (sliced) | 2 | Count |
| Red Bell Pepper (sliced) | 1 | Count |
| Green Onions (sliced) | 3 | Count |
| Sesame Seeds (toasted) | 2 | Tbsp |
Instructions
- In a bowl, mix miso paste, harissa paste, soy sauce, honey, sesame oil, minced garlic, and grated ginger to create the marinade.
- Add chicken breast to the marinade, ensuring it is well coated. Cover and refrigerate for at least 2 hours.
- Rinse jasmine rice under cold water until the water runs clear. Cook rice with water in a rice cooker or on the stove.
- Preheat oven to 200 degrees Celsius. Spread broccoli, carrots, and red bell pepper on a baking sheet. Drizzle with olive oil and roast for 20 minutes.
- Heat a grill pan over medium-high heat. Grill marinated chicken for 6-7 minutes on each side or until fully cooked.
- Slice the grilled chicken and assemble the bowls with rice, roasted vegetables, and chicken slices.
- Garnish with sliced green onions and toasted sesame seeds before serving.
Prep
- Marinate chicken for at least 2 hours in advance.
Kitchen equipment
Grill PanRice Cooker