Servings
Four
Ready In:
less than an hour
Good For:
Dinner
Lemon Miso Chicken & Greens with Roasted Potatoes
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1 lb boneless, skinless chicken (thighs or breast), cut into strips
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1 tsp butter for sauté
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Sprinkle of Salt & Pepper
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1 onion, sliced
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2 cloves garlic, minced
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3 tbsp miso paste
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2 bunches medium sized bok choy, chopped into bite sized pieces
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1 cup sugar snap peas
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Juice of ½ a lemon
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16 baby potatoes, quartered
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Drizzle of olive oil
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Salt & Pepper
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Garlic granules
Step by Step Instructions
Step 1
Set oven to 375 °.
Place potatoes into a large bowl, drizzle with olive oil and sprinkle with salt, pepper, and garlic granules then toss until potatoes are nicely coated. Pour the potatoes onto a parchment lined baking sheet and pop them into the oven for about 40 minutes, until they are tender and golden brown.
Step 2
When the potatoes have been in the oven for about 20 minutes melt a tsp of butter in a heavy skillet over medium heat. Add the onions and garlic and sauté until the onions are translucent, then add the chicken, salt and pepper, and sauté until chicken is about half cooked through. Add the miso and continue to sauté using a wooden spoon or spatula to work the miso through the chicken. When the chicken is cooked through set the heat to low until the potatoes are done.
Step 3
When the potatoes are tender and golden brown turn off the oven and leave the potatoes in to keep warm. Bring the heat up to medium on the chicken and add the bok choy and snap peas. Sauté until the leaves of the bok choy have wilted and the peas are bright green then remove the pan from the heat and stir in the lemon juice. Taste and correct the seasoning if necessary. If the mixture is dry add a bit more butter.
Step 4
Remove the potatoes from the oven and share them to the center of 4 plates. Spoon the chicken and bok choy over the potatoes, drizzle a bit of the pan sauce overtop and sprinkle with fresh cracked pepper then sit down and enjoy the subtle flavors of this family favorite!
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