Ginger Miso Chicken Bowls
2 chicken breasts, boneless, skin-on*
salt and pepper, to taste
2 garlic cloves, minced
2 tsp (10 ml) white miso
2 tsp (10 ml) soy sauce
1 tsp (5 ml) grated ginger
2 tsp (10 ml) maple syrup
½ lime, juice only
2 tbsp (30 ml) almond butter
½ tsp (2.5 ml) sesame oil
2 tbsp (30 ml) water
2 cups (500 ml) cooked sushi rice
1 cup (250 ml) grated carrot
½ red pepper, sliced
1 cup (250 ml) shredded Napa cabbage
1 cup (250 ml) diced mango
¼ cup (60 ml) toasted chopped cashews
1 green onion, thinly sliced, for garnish
¼ cup (60 ml) fresh cilantro leaves, for garnish
1 tbsp (15 ml) sesame seeds, for garnish
2 lime wedges, to serve
- Preheat oven to 375 F (190 C).
- Place chicken skin-side up on a lined baking sheet. Season with salt and pepper and bake for 10 to 15 minutes, or until it reaches an internal temperature of 165 F (74 C). Slice into medallions and set aside.
- To make dressing, in a small bowl, mix together garlic, miso, soy sauce, ginger, maple syrup, lime juice, almond butter, sesame oil and water, and set aside.
- Divide rice between 2 bowls and top with carrot, pepper, cabbage, mango and cashews. Add chicken and drizzle everything with dressing. Garnish with green onion, cilantro and sesame seeds and serve with lime wedges.