Just the warmth your body needs as the seasons change. A simple dish all in one pan with a side of rice, to make a nutrition easy and delicious (if not a little moorish too.)
MISO CHICKEN ONE PAN
Serves 4
Gluten free : Dairy Free
850g free range chicken breast (approx 4 medium or 3 large chicken breast)
Mirin
2 tbsp Extra virgin olive oil
Sea salt
Miso marinade:
2 tbsp white miso paste
2 tsp tamari or gluten free soy sauce
1 tbsp mirin
1 tbsp honey
1/2 tsp sesame oil
Vegetables:
500g brussel sprouts, halved
1 large red (Spanish) onion, sliced in eighths
200g cherry tomatoes
1/4 cup toasted and chopped almonds
To serve: cooked brown/white/basmati rice, toasted sesame seeds or Japanese furikake seasoning
Brine the chicken briefly whilst prepping the rest of dish by placing chicken breasts in a dish and drizzling with some mirin, extra virgin olive oil and seasoning with sea salt, toss to coat, then set aside for 15 minutes. This will also help the meat to come to room temperature and provide a more tender cooking result. Heat oven to 200C (fan forced). Whisk the ingredients together for the miso marinade in a small bowl and set aside. Add brussel sprouts and tomatoes to a large sheet pan / baking tray toss with some extra virgin olive oil to coat. Arrange onion segments around the tray with the vegetables. Then, create a space in the middle and add chicken breasts. Place in oven to cook for 15-20 minutes (depending on the size of the chicken breast, 15 if 4 medium breasts, or 20 if 3 large). If serving with rice, cook your rice in this time frame too, cover and set aside to stay warm. Bring the tray out of the oven, drizzle the chicken generously with most of the miso marinade, keeping a couple of tablespoons of marinade aside to drizzle over when serving. Place back in the oven to bake another 5 minutes. Remove just the chicken from the pan, place in a bowl or plate, cover with another plate or some foil and set aside to rest. Bake the vegetables another 10 minutes so they become crispy, jammy and delicious whilst the chicken rests. Once the veggies are cooked and the chicken is ready, sliced the chicken into 1-2cm thick pieces and place back on the tray with the vegetables. Drizzle with remaining miso marinade, sprinkle with chopped toasted almonds and Japanese seasoning if desired. Serve the chicken and vegetables on top of a bed of rice.
