Name: Miso ginger ground chicken bowls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1/4 cup basmati rice; 1/2 cup water; 1/4 tsp salt; 7 oz ground chicken; 5 oz broccoli, cut into small florets; 2 cloves garlic, minced; 1 1/2 tbsp fresh ginger, grated; 1 tbsp miso; 1 1/2 tsp low sodium soy sauce; 1 tsp canola oil; 1 green onions, thinly sliced

Nutrition

Per serving

597 calories

Protein: 45g; 30% of calories
Carbs: 55g; 36% of calories
Fat: 23g; 34% of calories

Instructions

Prep 15 min · Cook 15 min

In a small pot, combine the rice, water, and a pinch of salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let rest covered for 5 minutes.
In a small bowl, whisk together the miso and soy sauce with 1 tablespoon of water until smooth.
Heat the oil in a 12-inch skillet over medium-high heat. Add the ground chicken, garlic, and ginger. Cook, breaking the meat into small crumbles, for 5 minutes until browned and mostly cooked through. Done when opaque in the center, 165°F.
Add the broccoli florets and a splash of water to the skillet. Cover with a lid and steam for 3 to 4 minutes until the broccoli is bright green and tender.
Remove the lid and pour the miso mixture into the skillet. Toss everything together for 1 minute until the sauce coats the chicken and broccoli. Serve the chicken mixture over the rice and garnish with green onions.

Nutrition

Ingredients

Instructions

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