30 Minute Miso Chicken Bowls

I cook for my friends and family a lot, so I feel like I know when a recipe is actually worth adding to the rotation.

When my best friend requested these Miso Chicken Bowls for dinner and followed it up with, “It’s my favorite thing you make!”… I knew she was onto something.

They’ve become one of those dinners I make when I want something that feels healthy and nourishing but still really, REALLY good. The chicken gets marinated in miso, honey, ginger, garlic, and rice vinegar before being baked until golden, then everything gets piled into a bowl with rice, greens, avocado, edamame, and pickled red onions.

And the best part? The marinade becomes the sauce. So you get all that sweet, savory, gingery miso flavor drizzled over the whole bowl.

It’s the kind of dinner I can make for friends and know everyone will love—and apparently my best friend has officially declared it her favorite 🥹

For the Chicken

1½ lb chicken breast

⅓ cup rice vinegar

¼ cup white miso paste

2 tbsp honey

1 tbsp soy sauce or tamari

1 tbsp olive oil

1-inch piece fresh ginger, grated

3 medium garlic cloves, minced

For the Bowls

White rice, brown rice, or cauliflower rice

Greens of choice (I use sautéed kale or dressed spinach.)

1 avocado, cubed

½ cup salted edamame

Pickled red onions

Instructions

In a large bowl, whisk together the rice vinegar, miso, honey, soy sauce, olive oil, ginger, and garlic until smooth. Add the chicken and toss to coat evenly. Cover and refrigerate for at least 30 minutes.

Preheat the oven to 400°F. Remove the chicken from the marinade, reserving the marinade.

Place the chicken in a lightly greased baking dish. Bake for 22–26 minutes, or until the thickest part reaches an internal temperature of 165°F. For a golden finish, broil for 2–3 minutes at the end.

While the chicken bakes, pour the reserved marinade into a small saucepan. Bring it to a full boil, then reduce the heat and simmer until it has reduced by about half, 2-4 minutes, stirring occasionally.

Assemble your bowls with rice, greens, avocado, edamame, and pickled red onions. Slice the chicken and place it on top, then drizzle with the warm sauce and serve.