Mexi-Japanese Chicken Rice Bowl
A tempting fusion of Mexican and Japanese flavors, this healthy chicken rice bowl will satisfy your cravings for both cuisines. Tender grilled chicken is marinated in a zesty chipotle and miso sauce, served over fluffy jasmine rice and topped with fresh avocado, pickled jalapeños, and a sprinkle of black sesame seeds. This dish is packed with vibrant flavors, textures, and a harmonious blend of two beloved culinary traditions.
ingredients
- 1 lb boneless, skinless chicken breasts
- ¼ cup miso paste
- 2 tablespoons chipotle sauce
- 1 tablespoon honey
- 2 tablespoons lime juice
- 2 cloves garlic, minced
- 2 cups cooked jasmine rice
- 1 ripe avocado, sliced
- ¼ cup pickled jalapeños
- 1 tablespoon black sesame seeds
- Fresh cilantro, for garnish
- Lime wedges, for serving
steps
- 1.
In a bowl, mix miso paste, chipotle sauce, honey, lime juice, and minced garlic. Set aside a small portion of the marinade for basting later.
- 2.
Place the chicken breasts in a shallow dish and pour the marinade over them. Make sure the chicken is evenly coated. Allow it to marinate in the refrigerator for at least 30 minutes.
- 3.
Heat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and discard any excess. Grill the chicken on each side for 6-8 minutes, until cooked through. Baste with the reserved marinade while grilling.
- 4.
Remove the chicken from the grill and let it rest for a few minutes. Slice it into thin strips.
- 5.
Divide the cooked jasmine rice among four bowls. Top each bowl with sliced chicken, avocado slices, pickled jalapeños, a sprinkle of black sesame seeds, and fresh cilantro.
- 6.
Serve the Mexi-Japanese chicken rice bowls with lime wedges on the side for an extra citrusy kick.
