Air-Fried Miso Chicken Nourish Bowl

A delightful blend of salty and sweet miso chicken served in a nourishing bowl with basmati rice, cucumber salad, edamame, and avocado. Perfect for a quick and healthy mid-week dinner.

By @jshealth

Original recipe source

Cook time: 25 minutes

Servings: 2

Ingredients

• 2 tbsp white (shiro) miso paste
• 1 tbsp maple syrup
• 2 tsp tamari
• 2 tsp sesame oil
• 1 tsp rice wine vinegar or according to taste
• 10.5 oz chicken thighs
• 7 oz baby cucumbers sliced
• 2 spring onions finely sliced
• 1 tsp sesame oil
• 1 tsp tamari
• 2 tsp sesame seeds
• 1 tsp chili flakes
• 0.5 lemon juiced
• 2 cups basmati rice cooked
• 1 cup edamame beans frozen, thawed
• 0.5 avocado sliced

Instructions

1. Make the miso marinade by combining miso paste, maple syrup, tamari, sesame oil, and rice wine vinegar in a small bowl. Season with black pepper and whisk until smooth.
2. Marinate the chicken thighs by pouring 2/3rds of the miso marinade over them. Turn to coat evenly. Marinate for at least 30 minutes if possible.
3. Air-fry the chicken thighs at 390°F for 15-20 minutes, until cooked through.
4. Prepare the cucumber salad by combining sliced baby cucumbers, spring onions, sesame oil, tamari, sesame seeds, chili flakes, and lemon juice in a bowl. Toss to coat thoroughly.
5. Assemble the bowls by dividing cooked basmati rice, cucumber salad, and edamame beans between two bowls. Top with sliced air-fried miso chicken and sliced avocado.
6. Drizzle the remaining miso marinade over each bowl before serving.