Lunch
Miso Chicken with Ginger Salad and Quinoa Rice
| Total time:
| Prep:
| Cook:
| Servings:
|
| 50 min |
10 min |
40 min |
6 |
Dietary Restrictions
Dairy-freeGluten-freeEgg-freePeanut-freeTree-nut-freeFish-freeShellfish-freeRed meat-freePork-Free
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
Directions
-
Preheat the oven to 375 degrees F. / 190 degrees C.
-
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.
-
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.
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Nutrition Facts per Serving
| Nutrient |
Amount |
| Calories
| 487 kcal |
| Fat
| 22 g |
| Carbohydrates
| 37 g |
| Protein
| 35 g |
| Fiber
| 4 g |
| Sugar
| 9 g |
| Sodium
| 902 mg |
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