• 190g Chicken Thigh Chicken Thigh, skinless, roasted
• 255g jasmine rice Jasmine Rice, boiled
• 80g spinach Spinach, raw
• 80g edamame beans Edamame Beans
• 15g miso paste Miso Paste
• 5g ginger Ginger, fresh
• 5g honey Honey
• 3g sesame oil Sesame Oil
• 70g avocado Avocado
• 5g sesame oil Sesame Oil
• 5g sesame seeds Sesame Seeds

1. 1

   Prep everything first: wash and trim the spinach and edamame, then measure out the sauce ingredients.

2. 2

   Cook the jasmine rice with 1.5 parts water, covered, for 12 minutes, then fluff with a fork.

3. 3

   Toss the chicken thighs in half the sauce and roast at 200°C (180°C fan) for 22-25 minutes, until caramelised at the edges and cooked through.

4. 4

   Whisk the miso, grated ginger, honey and sesame oil with a tablespoon of warm water. Brush over the protein and drizzle the rest over the bowl.

5. 5

   Meanwhile, steam or stir-fry the spinach and edamame for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: jasmine rice first, then the veg and chicken thigh, spooning over any remaining sauce. Finish with the sesame seeds.

7. 7

   Bulking upgrade: add the avocado, sesame oil for extra energy-dense calories.

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