Togarashi Chicken & Brown Rice Bowls with Roasted Squash & Miso-Sesame Dressing

Togarashi Chicken & Brown Rice Bowls

with Roasted Squash & Miso-Sesame Dressing

30 MIN
$13.94/serving 2 Servings
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  • with Chopped Chicken Breast
    includes 10 oz No Added Hormones, Antibiotic-Free Chopped Chicken Breast View recipe
    Wellness
  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets
  • with Salmon

    From the Test Kitchen

    These hearty brown rice bowls are packed with sweet and savory flavors: roasted squash and onion come together with vibrant togarashi-seasoned chicken under a drizzle of our umami-rich miso and sesame dressing.
    15 green SmartPoints® per serving
    9 blue SmartPoints® per serving
    4 purple SmartPoints® per serving
    To learn more about WW and SmartPoints® visit ww.com

    Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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    Wellness Details

    WW™ Approved
    • Nutrition
      PER SERVING
    • Calories
      740 Cals (est.)
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    Nutrition Label
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    ingredients
    Togarashi Chicken & Brown Rice Bowls with Roasted Squash & Miso-Sesame Dressing
    Title
    • 2 Skin-On Salmon Fillets
    • ½ cup Brown Rice
    • 1 Red Onion
    • 8 oz Diced Butternut Squash
    • 1 Persian Cucumber
    • 1 Tbsp Sweet White Miso Paste
    • 2 Tbsps Rice Vinegar
    • 1 Tbsp Sesame Oil
    • 2 Tbsps Coconut Aminos (Seasoning Sauce)
    • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
    Prepare & roast the vegetables
    1 Prepare & roast the vegetables

    Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Line a sheet pan with foil. Halve and peel the onion; cut into 1-inch-wide wedges, keeping the layers intact. Transfer the onion wedges and squash to the sheet pan; drizzle with the olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer. Roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Cook the rice
    2 Cook the rice

    Meanwhile, add the rice to the pot of boiling water. Cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

    Marinate the cucumber & make the dressing
    3 Marinate the cucumber & make the dressing

    Meanwhile, halve the cucumber lengthwise, then thinly slice crosswise; place in a bowl. Add half the vinegar and season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. In a separate bowl, whisk  together the miso paste, coconut aminos, sesame oil, and remaining vinegar.

    Cook the fish & serve your dish
    4 Cook the fish & serve your dish

    Pat the fish dry with paper towels; season on both sides with salt, pepper, and all but a pinch of the togarashi. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil and cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through.* Turn off the heat. Serve the cooked rice topped with the cooked fish, roasted vegetables, and marinated cucumber (including any liquid). Drizzle with the dressing. Garnish with the remaining togarashi. Enjoy!

    *An instant-read thermometer should register 145°F.

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    Prepare & roast the vegetables
    1 Prepare & roast the vegetables

    Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Line a sheet pan with foil. Halve and peel the onion; cut into 1-inch-wide wedges, keeping the layers intact. Transfer the onion wedges and squash to the sheet pan; drizzle with the olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer. Roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    2 Cook the rice

    Meanwhile, add the rice to the pot of boiling water. Cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

    Cook the rice
    Marinate the cucumber & make the dressing
    3 Marinate the cucumber & make the dressing

    Meanwhile, halve the cucumber lengthwise, then thinly slice crosswise; place in a bowl. Add half the vinegar and season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. In a separate bowl, whisk  together the miso paste, coconut aminos, sesame oil, and remaining vinegar.

    4 Cook the fish & serve your dish

    Pat the fish dry with paper towels; season on both sides with salt, pepper, and all but a pinch of the togarashi. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil and cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through.* Turn off the heat. Serve the cooked rice topped with the cooked fish, roasted vegetables, and marinated cucumber (including any liquid). Drizzle with the dressing. Garnish with the remaining togarashi. Enjoy!

    *An instant-read thermometer should register 145°F.

    Cook the fish & serve your dish
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