Chicken and Brothy Rice Bowls

About This Recipe

Air fried chicken breast with jasmine rice and coconut curry broth.

Ingredients

• 2 Boneless Skinless Chicken Breasts (1 pound total)
• 1 Tablespoon (16g) Olive Oil
• 1 teaspoon Kosher Salt
• 1 teaspoon Garlic Powder
• 1 teaspoon Paprika
• ½ teaspoon Black Pepper
• 2 Tablespoons (42g) Honey
• 1 Tablespoon (18g) Yellow Curry Paste
• 1 Tablespoon (21g) White Miso Paste
• ¼ cup (60g) Powdered Peanut Butter (or peanut butter)
• 2 Tablespoons (30g) Coconut Aminos (or low-sodium soy sauce)
• 15 oz can Light Coconut Milk
• 2 cups Chicken Bone Broth
• 4 cups Steamed Jasmine Rice (I used 2 bags of Grain Trust frozen rice)
• Toasted Sesame Seeds
• Lime Wedges
• 2 Mini Persian Cucumbers (thinly sliced)
• 2-3 Scallions (thinly sliced)
• 1-2 handfuls Cilantro, Microgreens, or Your Choice of Greens (roughly chopped)

Instructions

1. Prepare the chicken. Coat the chicken breasts in the olive oil then season on all sides with the garlic powder, paprika, salt, and pepper. Air fry for 15-18 minutes at 375ºF until the chicken reaches an internal temperature of 165ºF. Rest for at least 5 minutes before slicing.
2. Prepare the broth. Add the curry paste, miso, honey, powdered peanut butter, coconut aminos, and 1/2 cup broth to a saucepan over medium heat. Whisk everything together until smooth before adding the coconut milk and remaining broth. Bring to a simmer before reducing the heat to low until the chicken is cooked and rested.
3. Serve. Add rice to bowls and top with sliced chicken before spooning over the broth. Garnish with the toasted sesame seeds, sliced cucumbers, and other greens.