Miso Chicken
By sarascharft
Ingredients
- 2 tsp (10 mL) miso paste
- 2 tsp (10 mL) sesame oil
- 2 tsp (10 mL) sodium-reduced soy sauce
- 2 tbsp (30 mL) light-tasting olive oil
- 2 tbsp (30 mL) unseasoned rice vinegar
- 3 cups (750 mL) broccoli slaw
- 1/2 sweet red pepper, thinly sliced
- 8 oz boneless skinless chicken
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
n large bowl, stir together miso, sesame oil and soy sauce until smooth; set aside 2 tsp for marinade.
Step 2
Whisk olive oil and vinegar into miso mixture. Add broccoli slaw and red pepper; toss to coat. Cover and refrigerate for 1 hour.
Step 3
Meanwhile, stir reserved miso mixture with chicken to coat; let stand for 10 minutes.
Let chicken cool enough to handle. Slice chicken; serve with slaw.
Step 4
Bake chicken on parchment paper–lined rimmed baking sheet in 400ºF (200ºC) oven until juices run clear when chicken is pierced, about 20 minutes.
Step 5
Let chicken cool enough to handle. Slice chicken; serve with slaw.
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