Chicken Spring Grain Bowl with Ginger-Miso Dressing
What are we cooking today?
Sometimes you just need a little clean eating in your life. This light but satisfying grain bowl—filled with Spring’s first harvest will hit the spot. Grilled asparagus, crunchy sugar snap peas, and baby spinach are paired with grilled chicken, tender-chewy grains, and an aromatic ginger-miso dressing. Cook, relax, enjoy!
This Recipe is from Marley Spoon a great home delivery services.
1. Cook grains
Bring gluten-free grains, 1 cup water, and ½ teaspoon salt to a boil in a small saucepan. Reduce heat to low, cover, and simmer until the water has absorbed and grains are tender, 20–22 minutes. Remove from heat. Cover and keep warm.
2. Make dressing
Peel and finely grate 1 teaspoon of ginger into a small bowl (save rest for own use). Add miso, vinegar, 1 teaspoon sugar, and 3 tablespoons oil. Season with salt and pepper and whisk until smooth.
3. Prep ingredients
Trim ends from snap peas and scallions and thinly slice each on an angle. Trim bottom 2-inches from asparagus.
4. Prep chicken
Pat chicken dry and pound to an even ½-inch thickness if necessary. Rub chicken with oil and season all over with ¼ teaspoon salt and several grinds pepper.
5. Grill chicken & asparagus
Heat a grill pan over medium-high or light a grill. Add chicken and asparagus and cook, turning occasionally, until chicken is lightly charred and cooked through, 5–7 minutes, and asparagus is charred and crisp-tender, 5–6 minutes. Transfer to a cutting board and let sit 5 minutes. Halve asparagus crosswise and cut chicken into ½-inch thick slices.
6. Finish & serve
In a medium bowl, toss spinach with 2 tablespoons dressing and transfer to bowls. Spoon grains on top and add chicken, asparagus, snap peas, and scallions. Drizzle with remaining dressing. Enjoy!
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