Miso chicken and spinach rice

Name: Miso chicken and spinach rice
Total time: 32 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 400 g boneless skinless chicken thighs; 90 g red miso; 40 g honey; 20 g soy sauce; 0.5 whole lemon juice; 1 salt; 1 black pepper; 100 g sushi rice; 125 ml water; 50 g spinach; 1 clove garlic; 10 g butter; 2 egg yolk; 2 lemon wedges; 1 chives; 0.5 tsp MSG

Japanese · meal · Serves 2 · 32m 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

Total time: 32mHands-on: 22mWaiting: 10m

Start cooking

Equipment

Blender
Chef's Knife
Colander
Cutting Board
Measuring Cups
Mixing Bowl
Oven
Sheet Pan
Small Pot
Stovetop Burner

Steps

32m

1. Preheat the grill1m + 8m
2. Blend spinach water3m
125 ml water · 50 g spinach · 1 clove garlic · 10 g butter
3. Make miso marinade3m
90 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 + 12m
100 g sushi rice
5. Steam rice off heat1m + 12m
6. Slice and coat chicken3m
400 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.