Miso chicken and spinach rice
Japanese · meal · Serves 2 · 31m total · ↑ Protein & Fib
Inspired by @finntonry · Watch on IG ↗
709 kcal55 g protein81 g carbs21 g fat
High-protein Japanese-inspired bowls with charred miso-glazed chicken thighs served over vivid green garlic-spinach rice. Ready in under 30 minutes.
Cook timeline
Wall clock: 31mActive: 22mPassive: 32mParallel tracks: 3
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5m
10m
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25m
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31m
Blend spinach water
Rinse and cook rice
Preheat the grill
Make miso marinade
Slice and coat chicken
Steam rice off heat
Grill chicken
Active (hands-on)
Passive (waiting)
Same row = sequential; different rows = parallel
Equipment
- Blender
- Broiler
- Chef's Knife
- Colander
- Cutting Board
- Measuring Cups
- Mixing Bowl
- Sheet Pan
- Small Pot
- Stovetop Burner
Steps
31m- 1. Preheat the grill1m + 8m
- 2. Blend spinach water3m125 ml water · 50 g spinach · 1 clove garlic · 10 g butter
- 3. Make miso marinade3m90 g red miso · 40 g honey · 20 g soy sauce · 0.5 whole lemon juice · 0.5 tsp MSG · 1 salt · 1 black pepper
- 4. Rinse and cook rice3m + 12m100 g sushi rice
- 5. Steam rice off heat1m + 12m
- 6. Slice and coat chicken3m400 g boneless skinless chicken thighs
- 7. Grill chicken8m
When ready to eat
Serve the spinach rice in bowls, top with the grilled chicken and spoon over any sauce from the tray. Finish with a raw egg yolk, chopped chives, and a wedge of lemon.