A colorful and nourishing dish packed with bold flavors and wholesome ingredients!

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✅ Ingredients:

For the Chicken:

• 200g chicken breast, cut into strips

• 2 tbsp teriyaki sauce

• 1 clove garlic, minced

• 1 tsp fresh ginger, grated

For the Roasted Veggies:

• 1 carrot, sliced

• 1 red bell pepper, sliced

• 1 tbsp white miso paste

• 1 tbsp olive oil

For the Greens:

• 1 cup broccoli florets 🥦

• ½ cup snap peas

Other:

• 2 soft-boiled eggs 🥚

• Sesame miso dressing (store-bought or homemade)

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✅ Instructions:

1. Sauté the Chicken:
   In a pan over medium heat, sauté garlic and ginger until fragrant. Add chicken strips and cook until browned. Pour in teriyaki sauce and cook for another 2–3 minutes until glazed and cooked through.

2. Steam the Greens:
   Steam broccoli and snap peas for 3–4 minutes until just tender and vibrant green.

3. Roast the Veggies:
   Preheat oven to 200°C (400°F). Toss carrots and bell peppers with miso paste and olive oil. Spread on a baking sheet and roast for 20–25 minutes, flipping halfway.

4. Boil the Eggs:
   Gently boil eggs for about 6–7 minutes. Cool under cold water and peel.

5. Assemble the Bowl:
   Layer the sautéed chicken, steamed greens, and roasted veggies. Top with soft-boiled eggs and a drizzle of sesame miso dressing.

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✨ A perfect balance of savory, sweet, and umami – this bowl is your new go-to for a healthy, satisfying meal!