Japanese Miso Chicken Bowls

Japanese-style chicken rice bowls with a sweet-savory miso glaze, roasted broccoli, and sesame. An easy one-pan oven dinner ready in about 40 minutes.

Prep: 10 min · Cook: 30 min · Yield: 4 · Method: Oven

Ingredients

• 1 lb boneless, skinless chicken thighs
• 1 tbsp white miso
• 1 tbsp soy sauce
• 1 tbsp honey
• 2 cups uncooked white rice
• 1 cup broccoli florets
• 1 tbsp sesame seeds
• 3 cups water
• 1 tbsp neutral cooking oil

Cooking instructions

1. Preheat the oven to 425°F. Line a sheet pan with parchment or lightly oil it. (about 5 min) — 425°F
2. Whisk the miso, soy sauce, and honey in a small bowl. Coat the chicken thighs evenly with the mixture. (about 3 min)
3. Add the broccoli to the sheet pan, toss with the oil, and arrange the coated chicken beside it. (about 2 min)
4. Roast until the broccoli is tender and the thickest part of each chicken thigh reaches 165°F, about 22 to 28 minutes. (about 25 min) — 425°F
5. While the chicken roasts, combine the rice and water in a saucepan. Bring to a boil, cover, reduce to low, and simmer until tender, about 15 minutes. Remove from the heat and let stand covered for 5 minutes. (about 20 min)
6. Divide the rice among bowls. Top with the roasted chicken and broccoli, then sprinkle with sesame seeds. (about 2 min)