Dinner
Miso Chicken with Snow Peas and Sesame Quinoa Rice
| Total time:
| Prep:
| Cook:
| Servings:
|
| 50 min |
10 min |
40 min |
6 |
Dietary Restrictions
Dairy-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
-
2
Teaspoon
sesame oil
-
2
Tablespoon
low sodium soy sauce
-
2
Tablespoon
green onions
-
1/2
Teaspoon
sesame seeds
-
2
Teaspoon
olive oil
-
2
Cup
snow peas
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.
-
While the chicken is baking make the sesame quinoa rice. Rinse rice and quinoa under running until water runs clear. Set aside.
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Nutrition Facts per Serving
| Nutrient |
Amount |
| Calories
| 389 kcal |
| Fat
| 13 g |
| Carbohydrates
| 33 g |
| Protein
| 34 g |
| Fiber
| 3 g |
| Sugar
| 8 g |
| Sodium
| 530 mg |
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