Miso Chicken Bowls with Sneaky Cauli-Rice
Prep time
Cook time
Total time
This delicious recipe comes together quickly and easily for a flavorful weeknight meal. The sauce, rice, and vegetables can all be prepared while the chicken is in the oven. But please note that the Prep time does not include marinating - it's hands on time only. I've adapted this recipe from the fabulous miso-glazed chicken by my friend Jessica.
Serves: 4 servings
  • ⅓ cup unseasoned rice vinegar
  • ¼ cup white miso paste
  • 2 tablespoons honey
  • 1 tablespoon soy sauce or wheat-free tamari (for gluten-free; can sub low sodium)
  • 1 tablespoon sesame oil
  • ⅛ teaspoons ginger powder (can sub 1 tablespoon grated fresh ginger)
  • ⅛ teaspoon garlic powder (can sub ½ tablespoon grated garlic cloves)
  • 1¼ pounds boneless skinless chicken thighs (can sub chicken breasts; see post above for vegan option)
  • ¼ cup lite coconut milk, or as needed
  • 1 lb cauliflower florets, riced*
  • 2 to 3 cups cooked rice
  • Cooked vegetables (like sauteed bell pepper or bok choy or steamed carrots or broccoli)
  • ¼ cup chopped green onions (green part only), for garnish
  1. In a large bowl, whisk together the rice vinegar, miso paste, honey, soy sauce, sesame oil, ginger, and garlic. Add the chicken and stir to coat with the sauce. Cover and refrigerate for 30 to 60 minutes.
  2. Preheat your oven to 400ºF. Remove the chicken from the marinade (reserving the marinade) and place it in a single layer in a large baking dish.
  3. Bake the chicken for 15 minutes. Baste with the marinade and bake for 15 to 20 minutes, or until cooked through.
  4. While chicken is baking, transfer the marinade to a small saucepan and bring it to a boil. Reduce the heat and simmer for 4 to 5 minutes, or until the sauce is reduced by half and thickened. Whisk in the lite coconut milk until it reaches your desired sauce consistency.
  5. Place the cauliflower "rice" in a microwave-safe bowl and cover tightly with plastic wrap. Heat on high for 3½ to 4 minutes.
  6. Carefully pull the plastic wrap off the cauliflower bowl (hot steam will release!). Stir the cauliflower rice into the cooked rice, and divide the mixture between 4 bowls.
  7. Top the rice with any steamed or sauteed vegetables. Slice the chicken and place it on top of the rice bowls.
  8. Drizzle the miso sauce over the chicken and vegetables, and sprinkle with chopped green onions.
*To quickly "rice" cauliflower, I pulse it in my blender a few times in half batches. You can alternatively hand mince it or pulse it in a food processor.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/miso-chicken-bowls