Japan to Canada Chicken Breasts with Warm Miso-Maple Vinaigrette
Nantes Carrots & Toasted Cashew Garnish
Cooking time
25 minutes
Servings
2/4
Calories
710 /serving
Miso and maple syrup have a secret romance—call it a long distance relationship between Japan and Canada. You’ll whisk these two elements into a warm vinaigrette that showers this dish with an ethereal layer of flavour. Drizzle it over roasted chicken and Nantes carrots seasoned with sesame and orange peel, along with a kale and bulgur foundation, and toasted cashews to finish.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 120g Chopped kale
- 300g Nantes carrots
- 80g Bulgur
- 30ml Apple cider vinegar
- 20g White miso paste
- 30ml Maple syrup
- 25g Roasted cashews
- 6g Zested Peppers spices (sesame seeds, onion, red bell pepper, green bell pepper, salt, parsley, garlic, oregano, basil, dill weed, sweet orange peel, sunflower oil)
Contains: Cashews, Milk, Sesame, Soy, Sulphites, Wheat
You will need:
Large pot
Large pan
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Whisk
Total Fat
27 g
Saturated Fat
10 g
Sodium
880 mg
Total Carb
72 g
Sugars
22 g
Protein
51 g
Fibre
12 g
Preparation
Roast the chicken & carrots
Preheat the oven to 450°F. Pat the chicken dry with paper towel; 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, 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 and keep warm.
Toast the cashews
Meanwhile, heat a large, dry pan on medium-high. Add the cashews and toast, stirring frequently, 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 frequently, 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!
Adopt Richard
$5 from every puppet sold will go to Second Harvest, an organization that connects surplus food with charities.
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
