Edamame Chicken Rice Bowl

About This Recipe

This Japanese-inspired power bowl combines tender teriyaki-glazed chicken thigh slices with protein-rich edamame beans, fluffy brown rice, pickled ginger, and a sprinkle of sesame seeds. Quick to assemble and perfectly balanced between protein, complex carbs, and healthy fats, it is a favourite among meal-preppers and gym-goers who refuse to sacrifice flavour for function.

Ingredients

Serves 2

• 350 gboneless chicken thighs
• 3 tbspsoy sauce
• 2 tbspmirin
• 1 tbsphoney
• 1 tspsesame oil
• 150 gshelled edamame beans
• 200 gcooked brown rice
• 1 tbspsesame seeds
• 2 tbsppickled ginger
• 1spring onion, sliced

Instructions

1. 1

   Marinate the chicken

   Mix soy sauce, mirin, honey, and sesame oil. Coat chicken thighs and marinate for at least 15 minutes or up to overnight.

2. 2

   Cook the chicken

   Heat a grill pan or skillet over medium-high heat. Cook chicken for 5-6 minutes per side until charred and cooked through. Baste with remaining marinade in the last minute. Rest for 3 minutes, then slice.

3. 3

   Prepare the edamame

   Cook edamame in boiling water for 3-4 minutes until tender. Drain and season with a pinch of salt.

4. 4

   Assemble bowls

   Divide brown rice between bowls. Arrange sliced chicken and edamame on top. Garnish with sesame seeds, pickled ginger, and spring onion. Drizzle with any remaining pan juices.

Variations

• •

  Swap chicken for salmon fillets for an omega-3 boost.

• •

  Use cauliflower rice instead of brown rice for a lower-carb option.

Storage

Refrigerate assembled bowls up to 3 days. Reheat chicken and rice; edamame can be eaten cold.