Air-fried Miso Chicken Nourish Bowl

• porsiyonlar: Serves: 2
• toplam süre: 47 minutes

Malzemeler

The perfect addition to your weekly lineup. The combination of salty and sweet miso chicken and spicy crunchy cucumbers is heavenly. ⁠

Minimal prep and so easy to whip together. ⁠Don’t forget to hit SAVE on this one! ⁠

For the chicken:⁠

300g (10.5oz) chicken thighs⁠

2 tbsp white (shiro) miso paste ⁠

1 tbsp maple syrup ⁠

2 tsp tamari⁠

2 tsp sesame oil ⁠

1 tsp rice wine vinegar ⁠

For the salad: ⁠

200g (7oz) baby cucumbers, sliced ⁠

2 spring onions, finely sliced ⁠

1 tsp sesame oil⁠

1 tsp tamari ⁠

2 tsp sesame seeds ⁠

1 tsp chilli flakes ⁠

½ lemon, juiced ⁠

To serve: ⁠

2 cups cooked basmati rice⁠

1 cup edamame beans, we used frozen⁠

½ avocado, sliced⁠

Yöntemler

To make the miso marinade, combine the miso paste, maple syrup, tamari, sesame oil and rice wine vinegar in a small bowl or jar. Season with some black pepper and whisk until smooth. ⁠

Place the chicken thighs in a shallow bowl and pour 2/3rds of the marinade over the top. Use tongs to turn the chicken and coat in the marinade. If time allows, leave to marinade for 30 minutes or longer. ⁠

Air-fry the chicken at 200C (or 390F) for 15-20 minutes or until cooked through. Cook time will depend on the size of your chicken thighs. Alternatively, bake in the oven for the same period of time. ⁠

Whilst the chicken is cooking, prepare the salad. Place all of the ingredients in a bowl and toss to coat. Season to taste with sea salt and black pepper. ⁠

To serve, divide the basmati rice, cucumber salad and edamame between two serving bowls. Slice the miso chicken and add to the bowls along with the sliced avocado. Drizzle the remaining marinade over the top and serve.⁠