Japan to Canada Chicken
with Warm Miso-Maple Vinaigrette & Cashews
Cooking time
25 minutes
Servings
2/4
Calories
700 /serving
Miso and maple syrup have a long-distance relationship, between Japan and Canada. You’ll whisk these elements into a warm vinaigrette that showers roasted chicken and Nantes carrots with ethereal flavour. It’s served on a kale and bulgur foundation, with toasted cashews to finish.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 120g Chopped kale
- 300g Nantes carrots
- 30ml Apple cider vinegar
- 20g White miso paste
- 30ml Maple syrup
- 25g Roasted cashews
- 80g Bulgur
- 6g Zested Peppers spices (sesame seeds, onion, red bell pepper, green bell pepper, salt, parsley, garlic, oregano, dill weed, basil, orange peels, canola oil)
Contains: Cashews • Milk • Sesame • Soy • Sulphites • Wheat
You will need:
Large pan
Large pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Whisk
2 or 4 tbsp Butter
Total Fat
25 g
Saturated Fat
10 g
Sodium
870 mg
Total Carb
71 g
Sugars
22 g
Protein
50 g
Fibre
14 g
Preparation
Roast the chicken & carrots
- Preheat the oven to 450°F.
- Pat the chicken dry; season with ½ the spices and S&P.
- Halve the carrots lengthwise (quarter if large).
- On a lined sheet pan, toss the carrots with a drizzle of oil, the remaining spices and S&P.
- Add the chicken and roast, flipping halfway, 20 to 25 min., until the chicken* is cooked through and the carrots are tender.
Cook the bulgur & kale
- Meanwhile, remove the kale leaves from the stems; thinly slice the leaves.
- In a large pot, combine the bulgur, 1 cup water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, add the kale, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed.
- Fluff the bulgur.
Toast the cashews
- Meanwhile, heat a large, dry pan on medium-high.
- Add the cashews and toast, stirring often, 1 to 2 min., until lightly browned and fragrant.
- Transfer to a bowl and season with S&P.
- Reserve the pan.
Make the vinaigrette
- Heat the same pan on medium.
- Add ⅓ cup water, 2 tbsp butter (double both for 4 portions), the maple syrup, vinegar and miso.
- Cook, whisking often, 3 to 4 min., until reduced and thickened.
Plate your dish
- Divide the bulgur and kale between your plates.
- Top with the chicken (slice beforehand if desired) and carrots.
- Drizzle with ½ the vinaigrette.
- Garnish with the cashews.
- Serve the remaining vinaigrette on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
