Build-Your-Own Broth Bowl with Roasted Chicken and Seasonal Greens

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A customizable broth bowl featuring tender roasted chicken, fresh seasonal greens, and your choice of wholesome toppings in a savory bone broth base. This Asian Fusion-inspired healthy bowl recipe (gluten free, high protein), ready in about 45 minutes, pairs boneless skin-on chicken thighs, olive oil, sea salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 Asian Fusion cuisine 420 cal/serving

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Ingredients

4 pieces (about 1 lb) boneless skin-on chicken thighs
2 tbsp olive oil
1 tsp sea salt
1/2 tsp black pepper
6 cups, warmed bone broth
3 cups mixed baby kale and spinach
1 cup, sliced shiitake mushrooms
1/2 cup julienned carrots
2, thinly sliced scallions
1 tbsp toasted sesame seeds
1 cup cooked quinoa

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Instructions

Step 1: Preheat oven to 425°F. Rub 4 boneless skin-on chicken thighs with 2 tbsp olive oil, 1 tsp sea salt, and 1/2 tsp black pepper. Place on a baking sheet and roast for 25 minutes until skin is golden and internal temperature reaches 165°F.
Step 2: While chicken roasts, warm 6 cups bone broth in a large pot over low heat.
Step 3: In a skillet over medium heat, sauté 1 cup sliced shiitake mushrooms for 5 minutes until tender and fragrant.
Step 4: Assemble each bowl by placing 1/2 cup cooked quinoa at the base, topping with handfuls of 3 cups mixed baby kale and spinach, 1/2 cup julienned carrots, and sautéed shiitake mushrooms.
Step 5: Slice the roasted chicken thighs and arrange over the bowl. Ladle warm bone broth over the ingredients until partially submerged.
Step 6: Garnish with 2 thinly sliced scallions and 1 tbsp toasted sesame seeds. Serve immediately.