High Protein Broth Bowls
High Protein Broth Bowls
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts
- 8 cups water, for boiling
For the Broth Base
- 4 cups chicken bone broth
- 2 tablespoons miso paste
- 1 tablespoon chili garlic sauce
- 1 tablespoon liquid aminos
- 1 teaspoon sesame oil
For Assembly and Garnish
- 2 cups cooked rice
- 4 cups broccoli slaw
- 4 soft boiled eggs, halved
- 2 tablespoons green onions, sliced, for garnish
Instructions
- 1
Bring 8 cups of water to a rolling boil in a large pot over high heat.
⏱️ 5 min
- 2
Carefully add the boneless, skinless chicken breasts to the boiling water. Reduce heat to medium-high and boil for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
⏱️ 20 min•🌡️ 165
- 3
While the chicken is cooking, prepare the broth base. In a medium bowl, combine the chicken bone broth, miso paste, chili garlic sauce, liquid aminos, and sesame oil. Whisk thoroughly until the miso paste is fully dissolved and all ingredients are well combined. Set aside.
⏱️ 5 min
- 4
Once cooked, carefully remove the chicken breasts from the pot and place them on a cutting board. Using two forks, shred the cooked chicken into bite-sized pieces.
⏱️ 5 min
- 5
To assemble the bowls, divide the cooked rice evenly among 4 serving bowls, creating a base layer.
⏱️ 2 min
- 6
Evenly distribute the shredded chicken and broccoli slaw over the rice in each bowl.
⏱️ 2 min
- 7
Pour approximately 1 cup of the prepared broth base over the ingredients in each bowl.
⏱️ 2 min
- 8
Top each broth bowl with 2 halves of a soft boiled egg and garnish with sliced green onions before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
High Protein Broth Bowls
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts
- 8 cups water, for boiling
For the Broth Base
- 4 cups chicken bone broth
- 2 tablespoons miso paste
- 1 tablespoon chili garlic sauce
- 1 tablespoon liquid aminos
- 1 teaspoon sesame oil
For Assembly and Garnish
- 2 cups cooked rice
- 4 cups broccoli slaw
- 4 soft boiled eggs, halved
- 2 tablespoons green onions, sliced, for garnish
Instructions
- 1
Bring 8 cups of water to a rolling boil in a large pot over high heat.
⏱️ 5 min - 2
Carefully add the boneless, skinless chicken breasts to the boiling water. Reduce heat to medium-high and boil for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
⏱️ 20 min•🌡️ 165 - 3
While the chicken is cooking, prepare the broth base. In a medium bowl, combine the chicken bone broth, miso paste, chili garlic sauce, liquid aminos, and sesame oil. Whisk thoroughly until the miso paste is fully dissolved and all ingredients are well combined. Set aside.
⏱️ 5 min - 4
Once cooked, carefully remove the chicken breasts from the pot and place them on a cutting board. Using two forks, shred the cooked chicken into bite-sized pieces.
⏱️ 5 min - 5
To assemble the bowls, divide the cooked rice evenly among 4 serving bowls, creating a base layer.
⏱️ 2 min - 6
Evenly distribute the shredded chicken and broccoli slaw over the rice in each bowl.
⏱️ 2 min - 7
Pour approximately 1 cup of the prepared broth base over the ingredients in each bowl.
⏱️ 2 min - 8
Top each broth bowl with 2 halves of a soft boiled egg and garnish with sliced green onions before serving.
⏱️ 2 min