This is a quick and easy dinner when you are on the go. You can marinate the chicken the night before.
Serves 6
Preheat the oven, when ready
400F (200C)
1/3 cup (80 ml) rice vinegar
1/4 cup (60 ml) miso paste (gluten- and dairy-free)
2 Tbs. (30 ml) organic honey
1 Tbs. (15 ml) soy sauce and sesame oil
1 Tbs. (15 g) grated each: ginger and garlic
2 pounds (910 g) skinless, boneless organic chicken breast
chopped scallions for garnish (optional)
Serve with one of the rice dishes on our website. (Make while the chicken is cooking.)
Serve with one of the rice dishes on our website. (Make while the chicken is cooking.)
1. In a large bow, whisk together: rice vinegar, miso paste, honey, soy sauce, sesame oil, ginger and garlic.
2. Add chicken breast and coat with the sauce.
3. Cover and refrigerate for at least 30 minutes.
4. Preheat oven.
5. Line a baking sheet with parchment paper and put the chicken on it. Keep the marinade.
6. Bake for 15 minutes.
7. Baste the chicken with pan juice and bake another 10 minutes.
8. Turn on the broiler and broil chicken for 3-5 minutes until golden brown on top.
9. Put the marinade into a small saucepan and bring to a boil.
10. Reduce heat and simmer until reduced by half and sauce is syrupy, about 2-3 minutes.
11. Serve chicken with chopped scallions and miso-glaze drizzled on top.
