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Miso Honey Butter Chicken with Roasted Radishes & Ginger Kale

Roasted chicken breast topped with white miso and Velvet Bee’s Honey Butter. Served with tender roasted radishes, onion, garlic and ginger spiked kale. 
Difficulty: Medium
Time: 35-40 Minutes
This dish is Gluten-Free
Calories: 295 Fat: 15g Carbs: 22g Protein: 21g

ABOUT THE DISH

Miso is a soybean paste used as a traditional Japanese flavoring for sauces, spreads, meats, vegetables and soups. It is high in protein and has different flavor profiles depending on the type being used. The white miso paste in this recipe is a little salty, sweet and earthy, which adds an umami flavor.

Ingredients
Chicken breast
Honey Butter
Miso Paste
Onion
Garlic
Radishes
Ginger
Tamari-Srirachia sauce
Kale
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Cooking terms for this recipe

Julienne To slice into thin strips about the size of matchsticks.
Mince To cut a food into very small pieces.
De-rib To remove the hard center stem from hearty greens like: collard greens, kale and chard.

What you need

Small mixing bowl

2 Foil lined baking sheets

Cooking Instructions

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Step 1: MISE EN PLACE

Read through entire recipe before beginning. Rinse and dry all produce. Preheat oven to 425º F. De-rib the center stem from kale (see chef’s tip) and slice into 1-2 inch pieces (see Chef’s Tip). Mince garlic. Peel and julienne onion. Peel ginger and grate. Remove the top and bottom of the radish then quarter. Remove chicken from package, rinse with cool water and pat dry. Season chicken with a pinch of pepper.

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Step 2: MIX MISO AND HONEY BUTTER

In a small bowl combine the honey butter and the white miso paste and mix well until completely combined.

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Step 3: ROAST THE VEGETABLES

Mix kale, onion and radish together with ginger, garlic and tamari-sriracha sauce, toss to incorporate well. Spread evenly on a foil lined baking sheet and place into oven for 25 minutes.

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Step 4: ROAST THE CHICKEN

Spread the miso honey butter over the top of each chicken breast. Place on a foil lined sheet pan and roast for 15-20 minutes.

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Step 5: PLATE YOUR DISH

Divide the roasted vegetables between each plate. Slice the chicken breast and lay on top of the vegetables. Enjoy!

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Step 6: CHEF'S TIP: De-ribbing hearty greens

When working with hearty greens like collards, chard, and kale the center “rib” or stem can be quite fiberous and hard to eat. Using a sharp knife remove the rib by cutting the leaf off from each side and discarding the rib.