Oven-Roasted Chicken Breasts with Warm Maple-Miso Vinaigrette
Bulgur, Kale & Roasted Cashews
Cooking time
25 minutes
Servings
2/4
Calories
710 /serving
Maple syrup and miso have a secret romance—call it a long distance relationship between Canada and Japan—and this supremely delicious recipe ties the knot. Whisk these two elements together with apple cider vinegar to create a warm vinaigrette that showers the dish with an ethereal layer of flavour. Drizzle it over roasted chicken and carrots fragrant with notes of sesame and orange peel, with a kale and bulgur foundation, and roasted cashews to finish.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 300g Nantes carrots
- 120g Chopped kale
- 30ml Apple cider vinegar
- 25g Roasted cashews
- 80g Bulgur
- 20g White miso paste
- 30ml Maple syrup
- 9g 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
920 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. Halve the carrots lengthwise (quarter if large). Pat the chicken dry with paper towel; season with ½ the spices and S&P. 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 & wilt the 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, the kale has wilted and the water has been absorbed. Fluff and keep warm.
Make the vinaigrette
Meanwhile, heat a large, dry 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.
Finish & serve
Roughly chop the cashews. Divide the bulgur and kale between your plates. Top with the chicken (slice beforehand if desired) and carrots. Drizzle with the vinaigrette. Garnish with the cashews. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
