A delicious and healthy Japanese rice bowl dish with grilled chicken and eggplant.
Ingredients
- 2 chicken breasts boneless, skinless
- 1 eggplant small, sliced
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp honey
- 1 tbsp vegetable oil
- 2 Green onions sliced
- 2 cups cooked rice
Instructions
- Preheat the grill to medium heat.
- In a small bowl, whisk together the soy sauce, mirin, and honey.
- Brush the chicken breasts and eggplant slices with the vegetable oil.
- Grill the chicken breasts and eggplant slices for about 5-7 minutes per side, or until the chicken is cooked through and the eggplant is tender.
- Remove the chicken and eggplant from the grill and let them rest for a few minutes.
- Slice the chicken into thin strips.
- To assemble the donburi bowls, divide the cooked rice between two bowls.
- Top the rice with the grilled chicken and eggplant.
- Drizzle the soy sauce mixture over the top of the chicken and eggplant.
- Garnish with sliced green onions.
- Serve hot and enjoy!
Nutrition
Calories: 400kcalCarbohydrates: 45gProtein: 30gFat: 10gFiber: 5g