Roast Chicken Crispy Rice Salad with Tahini–Miso

A chef-style meal-prep bowl that hits all the textures: golden crispy rice, juicy roast chicken, a cool herb–cucumber salad, and a glossy tahini–miso drizzle. High protein, seriously satisfying.

Why You’ll Love It

• Crispy + creamy: grill-finished rice with a silky dressing
• Meal-prep smart: components hold 3 days in the fridge
• Balanced bowl: protein, carbs, fats, and fresh crunch

Ingredients At a Glance

• Rice base: sushi rice, mushrooms, shallots, garlic, wine, broth, butter, olive oil
• Chicken: boneless skinless thighs, salt, pepper
• Salad: cucumber, spring onions, mint, coriander
• Dressing: tahini, miso, soy, rice vinegar, sugar, water

Step-by-Step

1 Roast the Chicken

Heat oven to 200°C. Oil a tray, add thighs, mist tops, season with salt. Roast ~20 min until done. Rest, then slice or shred. Turn oven to grill/broiler (high).

2 Make the Tahini–Miso

Whisk tahini, miso, soy, rice vinegar, and sugar until smooth. Thin gradually with water to a pourable consistency. Set aside.

3 Build the Rice Base

In a wide pan, heat butter and olive oil on medium-high. Brown mushrooms (~5 min). Add shallots and garlic until soft. Stir in rinsed rice and toast 2 min. Deglaze with white wine; reduce to dry. Add bone broth, level rice, cover, and simmer 10 min.

4 Crisp Under the Grill

Uncover, fluff, and level rice. Grill top shelf 5–10 min until golden and crisp. Fold in roasted chicken; season to taste.

5 Salad & Serve

Toss cucumber with spring onions, mint, and coriander. Bowl up hot crispy rice and chicken, crown with salad, and spoon over dressing.

Pro Tips

• Extra crunch: chill cooked rice on a tray 10–15 min before grilling.
• Sauce science: emulsify tahini with acids first, then thin—no splitting.
• Make-ahead: keep rice/chicken, salad, and dressing in separate containers.

Swaps & Add-Ons

• Protein: turkey thigh, rotisserie chicken, or firm tofu (pressed & roasted)
• Grain: short-grain brown rice (add ~5–8 min simmer time) or quinoa
• Veg: add edamame or shredded cabbage to the salad

Storage

• Fridge: up to 3 days (rice/chicken and dressing separate)
• Reheat: microwave or skillet until hot; add salad and dressing just before eating

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Inspired by @finntonry. Adapted and tested for home meal prep.