Dinner just got a serious upgrade! This miso maple chicken thigh bowl is packed with bold, savory-sweet flavor and serious protein, served over fluffy Royal Basmati Rice, sustainably grown in India for a taste you can truly feel the difference in.
Ingredients
Miso Maple Sauce:
- 2 tbsp Miso paste
- 2 tbsp Maple syrup
- 2 tbsp Rice vinegar
- 2 cloves Garlic, minced or pressed
- 1 tbsp Soy sauce
- 1-2 tbsp Water, to thin
- 1 tsp Sriracha
- 2 tbsp Sesame oil
- Pinch of Black pepper
- ½ tsp Onion powder
- ½ tsp Garlic powder
- ½ tsp Chili powder
- ½ tsp Smoked paprika
Chicken:
- ~1.25 lbs Boneless, skinless chicken thighs
Sweet Potatoes:
- 1 medium Sweet potato, diced
- 1 tbsp Olive oil
- ½-1 tsp Salt
- Pinch of Black pepper
- ½ tsp Smoked paprika
- ½ tsp Onion powder
- ½ tsp Garlic powder
Rice:
- 1 cup Royal Basmati Rice
- 1 cup Bone broth (can sub water)
- ¾ cup Water
Optional:
- Fresh scallions, sliced
Preparation
- Preheat oven to 425 degrees.
- Add all miso maple sauce ingredients to a bowl and whisk together until smooth.
- Divide out a little less than half of the sauce. Add chicken thighs to a sheet pan and brush each side with a little less than half of the sauce.
- Add sweet potatoes to the same sheet pan as the chicken. Toss in oil and all other ingredients under the sweet potato section.
- Bake chicken for 18-20 minutes, until an internal thermometer reads 180 degrees. Chicken thighs are fattier and therefore taste better being cooked to a higher temperature. Continue baking sweet potatoes for 10-12 minutes, until tender.
- While chicken and sweet potatoes are cooking, cook the rice. Add broth and water to a pot over medium-high heat and bring to a simmer. Add rice and cover the pot. Cook for 10-15 minutes, until rice is cooked through.
- Plate up bowls with rice, chicken thighs and sweet potato. Top bowls with leftover sauce and top off with scallions. Enjoy.
