Miso Chicken with Sweet Potato Noodles
Miso marinated chicken rests upon sweet potato noodles and edamame with a miso coconut dressing!
Servings 4
Calories 846kcal
Ingredients
- 2 tablespoons white miso paste
- 1 tablespoon honey
- 2 cloves garlic crushed
- 2 tablespoons extra virgin olive oil
- 1 ½ pounds chicken thighs boneless, skinless
- 1 ¾ pounds sweet potatoes peeled and spiralized
- 2 green onions thinly sliced
- 1 ½ cups edamame frozen, thawed
- 1 cup Thai basil leaves
- 1 cup cilantro leaves
- ½ cup cashews toasted, chopped
- lime wedges to serve
Coconut Miso Dressing
- ½ cup coconut cream
- 2 tablespoons white miso paste
- 1 tablespoon lime juice
- 2 tablespoons water
- 1 teaspoon honey
Instructions
- Preheat broiler to high. Combine the miso, honey, garlic and half the oil in a large bowl. Add the chicken and toss to coat. Let marinate for 20 minutes.
- Combine the coconut miso dressing ingredients in a mason jar and shake to combine (or combine in a small bowl and whisk.)
- Line an oven tray with foil. Place the chicken on it and broil for 4-5 minutes per side or until cooked through. Set aside.
- Turn oven to 350. Divide the sweet potatoes between two trays and toss with the remaining olive oil. Roast for 4-5 minutes or until just softened. Place the sweet potatoes, onions and edamame in a large bowl and toss to combine. Slice the chicken. Divide the sweet potato mixture between 4 plates and top with the basil, cilantro, cashews, and miso dressing. Serve with lime wedges.
Nutrition
Calories: 846kcal | Carbohydrates: 62g | Protein: 42g | Fat: 49g | Saturated Fat: 18g | Cholesterol: 166mg | Sodium: 567mg | Potassium: 1530mg | Fiber: 10g | Sugar: 17g | Vitamin A: 28615IU | Vitamin C: 13mg | Calcium: 134mg | Iron: 5.8mg