Saucy Miso Chicken Bowl with Veggies

Preheat oven to 425F. Place broccoli florets on a foil-lined baking sheet, and coat with olive oil, salt, & pepper. Bake for about 20 minutes, until lightly charred.

Cook your rice according to package instructions.

Pat chicken cutlets dry on all sides, then evenly season with salt and pepper. Heat 1 tbsp sesame oil in a large skillet over medium-high. Add in the seasoned chicken cutlets and cook for 3-5 minutes per side, until cooked through. Remove the chicken from the pan & set aside.

In the same pan, add in the ginger, garlic, and miso paste, and cook for a few minutes. Add in the mirin, 1 tbsp rice vinegar, and 1 tbsp soy sauce. Cook until a thickened sauce forms. Add the chicken back in and coat with the sauce. Set aside for 10 minutes, then cut chicken into strips, keeping the sauce for later.

Heat remaining sesame oil in a separate skillet, then add in the mushrooms. Sauté the mushrooms until golden on both sides. Add in remaining tbsp soy sauce, remaining tbsp rice vinegar, and crushed red pepper if using. Evenly coat the mushrooms and set aside.

Assemble the bowls with the cooked rice at the bottom, then the chicken strips, cooked mushrooms, and broccoli. Spoon the chicken pan sauce on top of the chicken. Add on the shredded carrots, red bell pepper slices, cucumber, and avocado. Garnish with scallion and sesame seeds. Enjoy!