Makes 2 servings
Macros: 300 cal, fat 16g, carbs 18g, fibre 3g, protein 24g
2 cups Broccoli (chopped into florets)
1 Carrot (medium, chopped)
1 1/2 tsp Extra Virgin Olive Oil
1/4 tsp Sea Salt (divided)
1/8 tsp Black Pepper
1 Tbsp Miso Paste
1 Tbsp Maple Syrup
1 1/2 tsp Sesame Oil
1 1/2 tsp Ginger (grated)
227g Chicken Thighs (boneless, skinless)
Preheat oven to 400°F (204°C) and line a baking sheet with parchment paper.
Arrange the broccoli and carrots on the prepared baking sheet. Drizzle with the olive oil and season with half the salt and pepper.
In a small mixing bowl whisk together the miso paste, maple syrup, sesame oil, ginger and remaining salt.
Place the chicken on the baking sheet with the veggies and lightly brush each side of the chicken with 1/4 of the miso glaze.
Bake the chicken for 15 minutes. Remove from the oven and then coat the chicken in the remaining miso glaze. Toss the vegetables and return to oven. Bake for an additional 10 minutes or until chicken is cooked through.
Divide the chicken and veggies between plates, season with additional salt if needed and enjoy!
Mix it up: Instead of broccoli and carrots, use cauliflower and bell peppers instead.
No chicken thighs: Use chicken breast instead.
Miso Paste: A salty paste made from fermented soybeans. We used white miso, but any colour will work in this recipe.
Leftovers: Will keep in the fridge for up to 3 days.