Chicken and Brothy Rice Bowls

Ingredients

• 1 lb boneless skinless chicken breasts (2 breasts, 1 pound total)
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp garlic powder
• 1 tsp paprika
• 0.5 tsp black pepper
• 2 tbsp honey
• 1 tbsp yellow curry paste
• 1 tbsp white miso paste
• 0.25 cup powdered peanut butter (Or peanut butter)
• 2 tbsp coconut aminos (Or low-sodium soy sauce)
• 15 oz light coconut milk (1 can)
• 2 cup chicken bone broth (Add 1/2 cup initially and the remaining broth afterward)
• 4 cup steamed jasmine rice (The author used 2 bags of Grain Trust frozen rice)
• toasted sesame seeds (For garnish)
• lime wedges (For serving)
• 2 mini Persian cucumbers (Thinly sliced)
• 2 scallions (Use 2–3 scallions; thinly sliced)
• 1 handful cilantro, microgreens, or other greens (Use 1–2 handfuls; roughly chopped)

Steps

1. 1

   Coat the chicken breasts on all sides with the olive oil. Season all sides with the garlic powder, paprika, kosher salt, and black pepper.

2. 2

   Place the seasoned chicken in an air fryer and cook at 375°F (190°C) for 15–18 minutes, until the thickest part reaches an internal temperature of 165°F (74°C). Check early to avoid overcooking.

3. 3

   Remove the chicken from the air fryer and let it rest for at least 5 minutes before slicing. The source also notes that a 5–10 minute rest helps keep the chicken juicy.

4. 4

   While the chicken cooks, add the yellow curry paste, white miso paste, honey, powdered peanut butter, coconut aminos, and 1/2 cup of the chicken bone broth to a saucepan over medium heat.

5. 5

   Whisk the mixture until smooth, then add the coconut milk and remaining chicken bone broth.

6. 6

   Bring the broth to a simmer, then reduce the heat to low and keep it there until the chicken is cooked and rested.

7. 7

   Add the steamed jasmine rice to serving bowls and top with the sliced chicken.

8. 8

   Spoon the warm broth over the rice and chicken.

9. 9

   Garnish with toasted sesame seeds, sliced cucumbers, sliced scallions, chopped cilantro or other greens, and lime wedges.

Notes

The broth can be made with chicken broth alone if preferred. Suggested substitutions include ground cumin, coriander, turmeric, and ginger for the curry paste; additional coconut aminos or soy sauce for the miso; peanut butter or a cornstarch slurry for powdered peanut butter; and chicken broth instead of coconut milk. The cucumbers, scallions, and greens can be prepared while the chicken rests.

Nutrition per serving

• main
• high-protein
• air-fried
• rice bowls
• gluten-free
• dairy-free
• Thai-inspired
• meal prep