Miso-Ginger Chicken and Brown Rice Bowl
Shredded chicken tossed in a miso-ginger glaze over brown rice with cucumber and edamame. A savory, protein-dense bowl that batches beautifully and travels to the office without complaining.
470
Calories
37g
Protein
45g
Carbs
12g
Fat
GLP-1 Tip
Bowls like this make the single-portion problem easy: everything scales neatly, and cold leftovers work the next day if appetite is low. The miso-ginger glaze delivers big flavor from very little fat.
Easy on stomachHigh ProteinHigh FibreMeal Prep FriendlyDairy FreeGood for shot day
Ingredients
Serves 1 · 6 min prep · 6 min cook
Method
- 1
Defrost 60g frozen shelled edamame in hot water for 2 minutes, then drain.
~3 min
- 2
Whisk 1 tsp white miso paste, 1 tsp low-salt soy sauce, ½ tsp grated ginger, and 1 tsp hot water in a small bowl.
~1 min
- 3
Toss 120g cooked shredded chicken breast in the miso sauce.
~1 min
- 4
Heat 150g cooked brown rice, tip into a bowl, and top with the chicken, edamame, ¼ diced cucumber, 1 tsp sesame seeds, and 1 sliced spring onion.
~3 min
Chef Notes
Edamame adds plant protein and plenty of fibre — plus the pop in texture stops the bowl feeling too soft. Don't over-salt; miso and soy are both salty.
Allergens
SoySesameGluten
Substitutions
Use 200g firm tofu in place of chicken for a vegan version.
This is not medical advice. Consult your prescribing physician about dietary changes. Nutritional values are estimates and may vary.