Comfort food with a clean twist.

This is one of my favorite cozy bowls when I want something warm, protein-packed, and seriously flavorful. Coconut aminos keep it gluten-friendly, miso adds depth, and roasting asparagus instead of steaming greens gives the whole dish a little extra personality. It’s comforting but still light enough for weeknights. Prepping extra for the week is also a great way to have a warm lunch on cold days.

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🍚 Start with the Rice

Cook jasmine rice according to package directions — typically:

1 cup rice : 2 cups liquid

👉 My favorite upgrade:
I use 1 cup water + 1 cup chicken bone broth in the rice cooker.
It adds protein, extra flavor, and I personally find it easier to digest.

Let the rice cook while you prep everything else.

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🌶 Garlic Ginger Miso Broth

Starting this early lets the flavors deepen while everything else cooks.

Ingredients

• 2 cups chicken bone broth
• 1 cup chicken broth
• 4 cloves garlic, minced
• 4-6 green onions, white ends thinly sliced
• 1 tbsp fresh ginger, minced
• 2 tbsp coconut aminos
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• ½ tsp salt (adjust later)
• 1 tbsp white miso paste
• 1 tbsp gochujang
• 1 tbsp sriracha (optional but delicious for an extra kick)

Instructions

1. Heat sauce pan to medium heat add 1 tbsp sesame oil, garlic, and whites of green onions and cook 1 – 2 minutes while garlic and onions become fragrant.
2. Add everything else to saucepan.
3. Bring to a gentle simmer for 5 minutes.
4. Turn heat down to low while you prep the rest.
5. Taste and adjust salt or heat.

Keep warm until serving.

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🥦 Roast the Asparagus

Preheat oven to 425°F.

1. Toss asparagus with olive oil, salt, garlic powder (or minced garlic), and pepper.
2. Roast for about 15 minutes until tender with lightly crisp edges.

Simple, fast, and adds great texture to the bowl. Can easy swap for roasted green beans or sautéed bok choy.

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🍗 Honey Amino Glazed Chicken

Ingredients

• 2 large chicken breasts, butterfly into 4 thin cutlets (can swap for chicken thighs for extra flavor)
• Salt + black pepper
• ⅓ cup cornstarch
• 3 cloves garlic, minced
• ½ cup coconut aminos
• ¼ cup honey
• 1 tbsp oyster sauce
• Neutral oil for cooking

Instructions

1. Pat chicken dry and season with salt and pepper.
2. Lightly coat in cornstarch — this creates that golden crust and glossy glaze.
3. Heat oil in a skillet over medium-high heat.
4. Cook chicken until golden and cooked through, then remove. If your chicken cutlets are on the thicker side, you can take the chicken out of the pan once golden in color and place on a baking sheet in the oven to finish cooking through without burning the coating.
5. In the same pan, add garlic, coconut aminos, honey, and oyster sauce. Let simmer briefly.
6. Return chicken to the pan and coat until caramelized and sticky.

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🥣 Assemble the Bowl

1. Scoop rice into bowls.
2. Pour garlic ginger broth over the rice.
3. Add sliced glazed chicken.
4. Top with roasted asparagus.
5. Garnish with sesame seeds and green onions if you like.

Serve warm — ideally in your favorite cozy bowl.

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💡 Hold the Chips Tips

• Lower carb option: Swap rice for cauliflower rice, I like to roast rice cauliflower in the oven and serve with half rice and half riced cauliflower.
• Extra protein: Add a soft boiled egg.
• Meal prep friendly: Store broth separately until reheating.
• Gluten-friendly swap: Coconut aminos keep all the umami e traditional soy.
• Perfect rice every time: Utilize a rice cooker, mine is linked here.