• Miso-Glazed Chicken With Roasted Sweet Potatoes (g-F)
1 1

Miso-Glazed Chicken With Roasted Sweet Potatoes (g-F)

Miso-Glazed Chicken With Roasted Sweet Potatoes (g-F)

  1. 200 Sweet Potato
  2. 150 Free Range Chicken Breast
  3. 30 Mixed Salad
  4. 5 Ginger
  5. 5 Coriander
  6. 1 Shallot
  7. 1 White Miso Paste
  8. 1 Garlic
  9. 1 Smoked Paprika
  10. 1 Honey Sachet
  11. 1 Cooking Oil*
  12. Sal & Pepper*

*Pantry items not included in your Pepper Leaf box.

  1. 400 Sweet Potato
  2. 300 Free Range Chicken Breast
  3. 60 Mixed Salad
  4. 10 Ginger
  5. 10 Coriander
  6. 2 Smoked Paprika
  7. 2 Cooking Oil*
  8. 1 Shallot
  9. 1 White Miso Paste
  10. 1 Garlic
  11. 1 Honey Sachet
  12. Sal & Pepper*

*Pantry items not included in your Pepper Leaf box.

  1. 600 Sweet Potato
  2. 450 Free Range Chicken Breast
  3. 90 Mixed Salad
  4. 15 Ginger
  5. 15 Coriander
  6. 3 Smoked Paprika
  7. 3 Cooking Oil*
  8. 2 Shallot
  9. 2 White Miso Paste
  10. 2 Garlic
  11. 2 Honey Sachet
  12. Sal & Pepper*

*Pantry items not included in your Pepper Leaf box.

  1. 800 Sweet Potato
  2. 600 Free Range Chicken Breast
  3. 120 Mixed Salad
  4. 20 Ginger
  5. 20 Coriander
  6. 4 Smoked Paprika
  7. 4 Cooking Oil*
  8. 2 Shallot
  9. 2 White Miso Paste
  10. 2 Garlic
  11. 2 Honey Sachet
  12. Sal & Pepper*

*Pantry items not included in your Pepper Leaf box.

  1. 1200 Sweet Potato
  2. 900 Free Range Chicken Breast
  3. 180 Mixed Salad
  4. 30 Ginger
  5. 30 Coriander
  6. 6 Smoked Paprika
  7. 6 Cooking Oil*
  8. 3 Shallot
  9. 3 White Miso Paste
  10. 3 Garlic
  11. 3 Honey Sachet
  12. Sal & Pepper*

*Pantry items not included in your Pepper Leaf box.

Prep:

  1. Preheat the baking sheet oven to 200°c (fan-forced).
  2. Peel and cut sweet potato into cubes.
  3. Quarter shallot and set aside.
  4. Grate ginger and garlic.
  5. Wash mixed salad.
  6. Wash and chop coriander.

Method:

  1. Serve with a side of mixed salad and garnish with chopped coriander.
  2. Pat the chicken breast dry and season both sides with pepper. Transfer to a large bowl and toss with the remaining miso mixture until coated.
  3. Bake, rotating the sheet halfway through, for 20-25 minutes or until the chicken reaches an internal temperature of 75°c (165°f) and the sweet potatoes are tender and starting to caramelize.
  4. Turn on the broiler and broil the chicken for 2-3 minutes, watching closely, until the surface of the chicken begins to brown.
  5. In a small bowl, combine grated ginger, garlic, honey, white miso paste, paprika, rice wine vinegar, and (0.5 tbsp/p) oil.
  6. In a large bowl, combine sweet potato cubes and shallots. Add half of the miso mixture and season with pepper. Toss until everything is coated.
  7. Carefully remove the preheated baking sheet from the oven. Drizzle (0.5 tbsp/p) oil. Arrange the chicken on the baking sheet with the vegetables.
View full details