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

Togarashi Chicken & Brown Rice Bowls

with Roasted Squash & Miso-Sesame Dressing

30 MIN
2 Servings
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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.
12 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 Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

WW™ Approved
  • Nutrition
    PER SERVING
  • Calories
    640 Cals (est.)
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fresh
ingredients
Togarashi Chicken & Brown Rice Bowls with Roasted Squash & Miso-Sesame Dressing
Title
  • ½ cup Brown Rice
  • 1 Red Onion
  • ½ lb Diced Butternut Squash
  • 1 Persian Cucumber
  • 10 oz Chopped Chicken Breast
  • 1 Tbsp Sesame Oil
  • 2 Tbsps Rice Vinegar
  • 1 Tbsp Sweet White Miso Paste
  • 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)
time-saving
tips & techniques
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 chicken & serve your dish
4 Cook the chicken & serve your dish

Pat the chicken dry with paper towels; place in a bowl and season with salt, pepper, and all but a pinch of the togarashi. Toss to coat. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Turn off the heat. Serve the cooked rice topped with the cooked chicken, roasted vegetables, and marinated cucumber (including any liquid). Drizzle with the dressing. Garnish with the remaining togarashi. Enjoy! 

Tips from Home Chefs

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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 chicken & serve your dish

Pat the chicken dry with paper towels; place in a bowl and season with salt, pepper, and all but a pinch of the togarashi. Toss to coat. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Turn off the heat. Serve the cooked rice topped with the cooked chicken, roasted vegetables, and marinated cucumber (including any liquid). Drizzle with the dressing. Garnish with the remaining togarashi. Enjoy! 

Cook the chicken & serve your dish