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Gochujan Chicken Bowl, Brown Rice, Broccoli, Roasted Barley Tea, Oat Milk, Peach Cobbler

Prep Time 20 minutes
Cook Time 50 minutes
Servings 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
US Customary - Metric

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