Lunch

Miso Chicken with Ginger Salad and Quinoa Rice

Name: Miso Chicken with Ginger Salad and Quinoa Rice
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Cuisine: Asian
Ingredients: 2 Tablespoon tahini; 2 Tablespoon white miso paste; 2 Tablespoon honey; 1 Tablespoon rice vinegar; 1/4 Teaspoon black pepper; 6 chicken thighs; 1/2 Cup basmati rice; 1/2 Cup tricolor quinoa; 2 Cup water; 1/4 Teaspoon salt; 1/4 Cup avocado oil; 1/2 Cup rice vinegar; 3 Tablespoon white miso paste; 1 Tablespoon sesame oil; 3 carrot; 1 Teaspoon ginger paste; 1/4 Cup apple juice; 3 Cup spinach; 1/4 Teaspoon salt; 1/4 Teaspoon black pepper

Total time

50 min

Prep

10 min

Cook

40 min

Servings

Cuisine

Asian

Age Category

1y and up

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Dietary Restrictions

Dairy-free

Gluten-free

Egg-free

Peanut-free

Tree-nut-free

Fish-free

Shellfish-free

Red meat-free

Pork-Free

Ingredients

2 Tablespoon

tahini

2 Tablespoon

white miso paste

2 Tablespoon

honey

1 Tablespoon

rice vinegar

1/4 Teaspoon

black pepper

chicken thighs

1/2 Cup

basmati rice

1/2 Cup

tricolor quinoa

2 Cup

water

1/4 Teaspoon

salt

1/4 Cup

avocado oil

1/2 Cup

rice vinegar

3 Tablespoon

white miso paste

1 Tablespoon

sesame oil

carrot

1 Teaspoon

ginger paste

1/4 Cup

apple juice

3 Cup

spinach

1/4 Teaspoon

salt

1/4 Teaspoon

black pepper

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Directions

Step 1

Preheat the oven to 375 degrees F. / 190 degrees C.

Step 2

Start by making the miso chicken: add chicken to a large bowl. Add the tahini, white miso, honey, rice vinegar, and pepper on top of the chicken. Mix with clean hands until the chicken is fully covered in seasoning.

Step 3

Place seasoned chicken on a baking tray and cook for 10 minutes. Flip the chicken over and continue baking for another 10 minutes. Flip the chicken over one last time and continue cooking for an additional 20 minutes.