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herb rice topped with miso chicken and sliced carrot salad in white serving bowl.
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5 from 1 vote

Miso Marinated Chicken

This Miso Marinated Chicken is packed with umami flavor, featuring tender grilled chicken with a savory-sweet miso sauce and paired with herby rice, crisp carrot slaw, and creamy avocado. It’s a high-protein, build-your-own bowl moment that’s fresh, flavorful, and perfect for an easy weeknight dinner.
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: dinner, Main Course
Cuisine: Asian
Diet: Low Lactose
Servings: 4
Calories: 600kcal
Author: Courtney Paige

Equipment

  • Grill pan
  • Mixing bowls
  • measuring cups / spoons
  • knife & cutting board
  • Sauce pot

Ingredients

Chicken Marinade

  • 2 chicken breast butterflied & pounded thin, recommend to cut in half = 4 small breasts
  • ¼ cup coconut aminos
  • ¼ cup light sweet miso paste
  • 2 frozen ginger cubes
  • 2 tbsp oyster sauce
  • 1 tsp sriracha** optional

Herby Rice

  • 1 bag jasmine Success Rice, dry ~2 cups cooked rice
  • ½ bunch scallions diced
  • 2 tbsp cilantro diced
  • 2 tbsp mint diced
  • 2 cubes garlic frozen
  • 1 lime juiced
  • Pinch of salt

Carrot Slaw

  • 1 large carrot sliced into thin coins (mandolined)
  • 1 tbsp coconut aminos
  • 2 tbsp cilantro diced
  • 2 tbsp mint diced
  • ½ tbsp honey

Other Ingredients

  • 1 package shelled edamame
  • 1 tbsp avocado oil for cooking chicken
  • Kewpie mayo for topping
  • lime wedge optional for topping
  • sesame seeds optional for topping

Instructions

  • Make the chicken marinade: pour all of the ingredients into a gallon ziploc bag, massage together until combined. Add the chicken breasts. Refrigerate for at least an hour (to overnight).
    raw chicken marinating in miso sauce in large freezer plastic bag.
  • When the chicken is ready to be grilled…Make the herby rice: cook the rice according to box instructions. After it’s cooked, add to a mixing bowl and fold in: scallions, cilantro, mint, garlic cubes, lime juice and pinch of salt.
    chopped herbs, rice and garlic in large glass mixing bowl.
  • Prep the carrots: add everything to a large bowl and toss together. Set aside until ready to use!
    sliced carrots and diced herbs in large glass mixing bowl.
  • Grill the chicken: heat a grill pan to medium heat and add avocado oil. When warm, remove the chicken breasts from the marinade and cook for 3-4 minutes, covering the chicken while it sears/cooks. Flip it and cook until the internal temperature of the meat reaches 165F. Remove from heat and cut into slices.
    two large chicken breasts cooked on grill pan.
  • Build the bowls: divide herby rice, carrot slaw, cooked edamame, and grilled chicken between each. Garish with a lime wedge, sesame seeds and enjoy!
  • Best served warm; all tossed together and with a drizzle of kewpie mayo on top (for a little creaminess / cut the acid!)

Video

Notes

Store in an airtight container in the refrigerator for 2-3 days.
Without a grill pan: Bake at 400°F for about 18–22 minutes or until the internal temp reaches 165°F. You can broil for the last 2–3 minutes to get a little caramelization.

Nutrition

Serving: 1bowl | Calories: 600kcal | Carbohydrates: 61g | Protein: 39g | Fat: 21g | Fiber: 4g