Introducing our delectable Air-Fried Miso Chicken Nourish Bowl, bringing together the perfect harmony of flavors and nutrients. The star of the show is tender, air-fried chicken infused with the umami flavours of a delicious miso marinade. Paired with a vibrant medley of fresh cucumber salad, protein-packed edamame, creamy avocado and fragrant basmati rice, each bite is a delightful burst of asian-inspired nourishment.
Time to cook: 30, Serves: 2
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
Method:
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.
