Miso-Honey Glazed Chicken
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Miso-Honey Glazed Chicken

Miso-Honey Glazed Chicken

with Spicy Roasted Veggie Jumble & Sesame Seeds

Sweet honey and salty-savory miso make a delicious glaze for juicy chicken cutlets! So delicious, in fact, that there’s plenty left over to drizzle over the accompanying jumble of roasted Brussels sprouts, carrots, and onion sprinkled with nutty sesame seeds and a pinch of spicy Korean chili flakes. #glazefordays

Tags:
Calorie Smart
Carb Smart
Protein Smart
Allergens:
Soy
Sesame
Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes
DifficultyMedium

Ingredients

serving amount

6 ounce

Carrots

8 ounce

Brussels Sprouts

1 unit

Red Onion

1 teaspoon

Korean Chili Flakes

2 unit

Scallions

1 clove

Garlic

10 ounce

Chicken Cutlets

2 teaspoon

Honey

1 unit

Miso Sauce Concentrate

(Contains Soy)

1 tablespoon

Sesame Seeds

(Contains Sesame)

Not included in your delivery

Salt

Pepper

1 tablespoon

Cooking Oil

2 tablespoon

Butter

(Contains Milk)

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Nutrition Values

/ per serving
Calories510 kcal
Fat26 g
Saturated Fat9 g
Carbohydrate34 g
Sugar16 g
Dietary Fiber8 g
Protein38 g
Cholesterol135 mg
Sodium370 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Peeler
Baking Sheet
Paper Towel
Large Pan

Instructions

Start Prep
1

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces. Trim and quarter Brussels sprouts lengthwise (halve any smaller sprouts). Halve, peel, and cut onion into 1⁄2-inch-thick wedges.

Roast Veggies & Finish Prep
2

• Toss carrots, Brussels sprouts, and onion on a baking sheet with a large drizzle of oil and chili flakes to taste; season with salt. Roast on top rack until carrots are tender and Brussels sprouts are lightly charred, 18-20 minutes. • Meanwhile, trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic.

Cook Chicken
3

• Pat chicken* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board; reserve pan.

Make Sauce
4

• Heat 2 TBSP butter (4 TBSP for 4 servings) in pan used for chicken over medium heat. Add scallion whites and garlic; cook, stirring, until fragrant, 30 seconds. • Stir in honey, miso sauce concentrate, and 1⁄4 cup water (1⁄2 cup for 4). Bring to a simmer and cook, stirring occasionally, until glaze has thickened slightly, 2-3 minutes more. (TIP: If glaze does not come together, stir in a splash of water.) Taste and season with salt and pepper if desired.

Toss Veggies
5

• Once veggies are done roasting, sprinkle with sesame seeds; toss to coat.

Finish & Serve
6

• Thinly slice chicken crosswise. • Divide chicken and veggies between plates. Drizzle chicken with glaze and sprinkle everything with scallion greens. Serve.

Chicken is fully cooked when internal temperature reaches 165°.