Gochujan Chicken Bowl, Brown Rice, Broccoli, Roasted Barley Tea, Oat Milk, Peach Cobbler
Print Pin Add to CollectionServings: 2
Calories: 842kcal
Ingredients
Peach Cobbler Filling
- 1 Peach ripe, peeled and sliced
- 1 TBSP Granulated sugar
- 1/2 tsp Lemon juice
- 1/4 tsp Ground cinnamon
Peach Cobbler Topping
- 1/4 cup All-purpose flour
- 1 TBSP Granulated sugar
- 1/2 tsp Baking powder
- pinch Salt
- 2 TBSP Milk
- 1 TBSP Butter melted
- 1/4 tsp Vanilla extract
Brown Rice
- 1/3 cup Brown rice uncooked
- Water for cooking
Gochujang Chicken
- 1 TBSP Gochujang
- 1 tsp Sesame oil
- 1½ TBSP Reduced-sodium soy sauce
- 1 tsp Honey
- 1 clove Garlic grated
- ½ tsp Fresh ginger grated
- 8 oz Boneless chicken thighs
Broccoli
- 2 cups Broccoli florets
Fried Eggs
- 1 tsp Extra-virgin olive oil
- 4 Eggs
Optional Toppings
- Cucumber sliced
- Scallions chopped
Boricha (Roasted Barley Tea)
- 2 cups Water
- 2 bags Roasted barley tea
Oat Milk
- 8 oz Oat milk
Instructions
- Prepare all ingredients as listed above.
- Preheat the oven to 375°F. Lightly grease ramekins or a small baking dish.
- In a bowl, combine sliced peaches, sugar, lemon juice, and cinnamon. Toss well. Divide the peach mixture between the ramekins or add the entire mixture to the small baking dish.
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, mix together milk, melted butter and vanilla extract. Stir this wet mixture into the dry ingredients until a soft batter forms. Spoon the batter evenly over the peaches.
- Bake for 28–30 minutes until the topping is golden and the peaches are bubbling. Let cool for 5 minutes before serving.
- Rinse the brown rice under cold water. Cook according to package directions until tender. Fluff with a fork and season with salt and pepper.
- In a bowl, combine gochujang, sesame oil, soy sauce, honey, garlic, and ginger. Add the chicken thighs and toss until evenly coated.
- Heat an air fryer or grill to 375°F (190°C). Cook the chicken until fully cooked and slightly caramelized, reaching an internal temperature of 165°F (74°C). Remove from heat and rest briefly, then slice.
- Bring a pot of water to a boil. Steam the broccoli florets until tender and bright green, about 5–6 minutes.
- Heat the oil in a nonstick skillet over medium heat. Fry the eggs until the whites are set and the yolks remain runny, or cook to preferred doneness.
- Brew the roasted barley tea by pouring hot water over the roasted barley tea bags and steeping according to package directions.
- Assemble the bowl by portioning the brown rice and topping with sliced chicken, steamed broccoli, and fried eggs. Garnish with cucumber and scallions if using.
- Serve the gochujang chicken bowl alongside the hot boricha, peach cobbler and oat milk.
Nutrition
Calories: 842kcal | Carbohydrates: 82g | Protein: 41g | Fat: 40g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 455mg | Sodium: 911mg | Potassium: 1001mg | Fiber: 6g | Sugar: 34g | Vitamin A: 1827IU | Vitamin C: 87mg | Calcium: 379mg | Iron: 6mg
Gochujan Chicken Bowl, Brown Rice, Broccoli, Roasted Barley Tea, Oat Milk, Peach Cobbler
Ingredients
Peach Cobbler Filling
- 1 Peach ripe, peeled and sliced
- 1 TBSP Granulated sugar
- 1/2 tsp Lemon juice
- 1/4 tsp Ground cinnamon
Peach Cobbler Topping
- 1/4 cup All-purpose flour
- 1 TBSP Granulated sugar
- 1/2 tsp Baking powder
- pinch Salt
- 2 TBSP Milk
- 1 TBSP Butter melted
- 1/4 tsp Vanilla extract
Brown Rice
- 1/3 cup Brown rice uncooked
- Water for cooking
Gochujang Chicken
- 1 TBSP Gochujang
- 1 tsp Sesame oil
- 1½ TBSP Reduced-sodium soy sauce
- 1 tsp Honey
- 1 clove Garlic grated
- ½ tsp Fresh ginger grated
- 8 oz Boneless chicken thighs
Broccoli
- 2 cups Broccoli florets
Fried Eggs
- 1 tsp Extra-virgin olive oil
- 4 Eggs
Optional Toppings
- Cucumber sliced
- Scallions chopped
Boricha (Roasted Barley Tea)
- 2 cups Water
- 2 bags Roasted barley tea
Oat Milk
- 8 oz Oat milk
Instructions
- Prepare all ingredients as listed above.
- Preheat the oven to 375°F. Lightly grease ramekins or a small baking dish.
- In a bowl, combine sliced peaches, sugar, lemon juice, and cinnamon. Toss well. Divide the peach mixture between the ramekins or add the entire mixture to the small baking dish.
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, mix together milk, melted butter and vanilla extract. Stir this wet mixture into the dry ingredients until a soft batter forms. Spoon the batter evenly over the peaches.
- Bake for 28–30 minutes until the topping is golden and the peaches are bubbling. Let cool for 5 minutes before serving.
- Rinse the brown rice under cold water. Cook according to package directions until tender. Fluff with a fork and season with salt and pepper.
- In a bowl, combine gochujang, sesame oil, soy sauce, honey, garlic, and ginger. Add the chicken thighs and toss until evenly coated.
- Heat an air fryer or grill to 375°F (190°C). Cook the chicken until fully cooked and slightly caramelized, reaching an internal temperature of 165°F (74°C). Remove from heat and rest briefly, then slice.
- Bring a pot of water to a boil. Steam the broccoli florets until tender and bright green, about 5–6 minutes.
- Heat the oil in a nonstick skillet over medium heat. Fry the eggs until the whites are set and the yolks remain runny, or cook to preferred doneness.
- Brew the roasted barley tea by pouring hot water over the roasted barley tea bags and steeping according to package directions.
- Assemble the bowl by portioning the brown rice and topping with sliced chicken, steamed broccoli, and fried eggs. Garnish with cucumber and scallions if using.
- Serve the gochujang chicken bowl alongside the hot boricha, peach cobbler and oat milk.
Nutrition
Calories: 842kcalCarbohydrates: 82gProtein: 41gFat: 40gSaturated Fat: 13gPolyunsaturated Fat: 7gMonounsaturated Fat: 15gTrans Fat: 0.4gCholesterol: 455mgSodium: 911mgPotassium: 1001mgFiber: 6gSugar: 34gVitamin A: 1827IUVitamin C: 87mgCalcium: 379mgIron: 6mg
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