Honey Miso Chicken and Roasted Vegetable Rice Bowl

This vibrant rice bowl brings together tender roasted vegetables and juicy chicken, all tossed in a sweet and savory ginger honey miso dressing. The combination of roasted sweet potato, mushrooms, zucchini and onion creates a satisfying jumble of textures and flavors.

Serve it all over fluffy lime rice, then finish with a drizzle of creamy chili sauce and a sprinkle of sesame seeds for a little crunch. It’s a complete meal that’s as delicious as it is colorful.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

1 unit Miso Sauce ConcentrateView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust racks to middle and top positions and preheat oven to 425°F. Wash and dry produce. Dice sweet potato into ½-inch pieces. Trim and halve mushrooms (skip if pre-sliced). Halve, peel and cut onion into ½-inch-thick wedges. Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Zest and quarter lime. Peel and grate ginger.
2. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. While rice cooks, toss sweet potato, mushrooms and onion on a baking sheet with a large drizzle of oil, half the Fry Seasoning, salt and pepper. (You’ll use the remaining Fry Seasoning in the next step.) Roast on middle rack for 5 minutes (you’ll start the zucchini then).
4. Meanwhile, toss zucchini on a second baking sheet with a drizzle of oil, remaining Fry Seasoning and salt. Once veggies have roasted 5 minutes, place sheet with zucchini on top rack. Roast until everything is browned and tender, 15-20 minutes more. Open package of chicken and drain off any excess liquid. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer; season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes.
5. Meanwhile, in a small bowl, combine honey, miso sauce concentrate, a big squeeze of lime juice and ginger to taste. In a separate small bowl, combine mayonnaise, chili sauce and a squeeze of lime juice. Add water 1 tsp at a time until mixture reaches a drizzling consistency.
6. Once veggies and zucchini are done, combine on a baking sheet and toss with honey-miso dressing. Fluff rice with a fork; stir in lime zest and 1 TBSP butter (2 TBSP for 4 servings). Season with salt. Divide rice between shallow bowls or plates. Top with sweet potato and mushroom jumble. Drizzle with creamy chili sauce and sprinkle with sesame seeds. Serve with remaining lime wedges on the side. Top rice with chicken along with sweet potato and mushroom jumble.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, you can substitute the chicken with tofu, shrimp or even omit it for a vegetarian version. Adjust cooking times as needed.

What can I use instead of miso sauce concentrate?

You can mix 1 tablespoon of white miso paste with 1 teaspoon of soy sauce and a splash of water as a substitute.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.