Crispy Miso Chicken & Edamame Protein Power Bowl with Spicy Gochujang Drizzle

Packed with 30g of protein, this power bowl combines crispy miso-glazed chicken with vibrant edamame and a spicy-sweet gochujang drizzle. It’s a complete, balanced meal that comes together in just 35 minutes. Inspired by trending fusion flavors, it’s perfect for meal prep or a quick, satisfying dinner.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp white miso paste
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 cup shelled edamame, thawed if frozen
• 1 cup cooked quinoa or brown rice
• 1 cup shredded purple cabbage
• 1 avocado, sliced
• 2 green onions, sliced
• 1 tbsp sesame seeds
• For the Gochujang Drizzle:
• 2 tbsp gochujang paste
• 1 tbsp maple syrup
• 1 tbsp lime juice
• 1 tsp grated ginger
• 1-2 tbsp water to thin

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a bowl, mix the miso paste, honey, rice vinegar, and sesame oil. Toss the chicken pieces in the mixture until evenly coated.
3. Arrange the chicken in a single layer on the baking sheet. Bake for 18-20 minutes, flipping halfway, until crispy and cooked through.
4. While the chicken bakes, whisk together all gochujang drizzle ingredients until smooth. Adjust water to reach a pourable consistency.
5. Prepare the base: Divide cooked quinoa or rice among four bowls.
6. Top each bowl with edamame, shredded cabbage, avocado slices, and baked chicken.
7. Drizzle generously with the gochujang sauce.
8. Garnish with sliced green onions and a sprinkle of sesame seeds.
9. Serve immediately, with extra sauce on the side.

Chef's Note

For extra crispy chicken, pat the thighs dry before coating and space them well on the baking sheet to avoid steaming.

Make-Ahead Tips

Store components separately in airtight containers for up to 3 days. Assemble and add drizzle just before serving.

Substitutions

Use tofu instead of chicken for a vegan option. Swap edamame for snap peas. Replace gochujang with sriracha for a milder heat.