Asian-Style Chicken Bowl with Pineapple Salsa
Servings
4
servingsPrep time
20
minutesCooking time
25
minutesTotal time
45
minutesHere’s a fresh and healthy bowl! The chicken is marinated in miso and soy sauce, served over lime rice, and topped with a pineapple-cucumber salsa!
Ingredients
- Chicken
3 tbsp miso paste
3 tbsp honey
3 tbsp soy sauce
2 tbsp rice vinegar
1 ½ tbsp sriracha
1 tbsp sesame oil
½ tsp salt
2 garlic cloves, finely chopped
2 tbsp white sesame seeds
8 boneless, skinless chicken thighs (1kg)
- Lime Rice
2 cups long-grain rice (such as jasmine rice)
3 tbsp unsalted butter
Juice of 2 limes
½ tsp salt
½ bunch cilantro, chopped
- Pineapple and Cucumber Salsa
½ bunch cilantro, chopped
2 cups pineapple, diced
2 mini cucumbers, diced
1 shallot, chopped
1 jalapeño pepper, deseeded and chopped (optional)
Juice of 1 lime
½ tsp salt
Instructions
- In a large bowl, mix the miso paste, honey, soy sauce, rice vinegar, sriracha, sesame oil, salt, garlic, and sesame seeds. Add the chicken thighs. You can marinate the chicken for 30 minutes or up to 24 hours in the fridge.
- Preheat the oven to 425°F and position the rack in the middle.
- Place the chicken pieces on a parchment-lined baking sheet and bake for 22 minutes. Finish by broiling for 2 minutes or until the chicken is slightly charred.
- Prepare the rice. In a saucepan, add the butter, lime juice, rice, water (amount specified on the package for 2 cups of uncooked rice), and salt. Bring to a boil. Lower the heat, cover, and cook for 15 minutes, or follow the package instructions. Once cooked, add the chopped cilantro and mix well.
- In a bowl, mix the pineapple, cucumbers, shallot, jalapeño, and cilantro. Add the juice of one lime and salt. Mix well.
- Serve the chicken with the rice and pineapple salsa.
