Miso-Glazed Chicken Breast with Vegetable Sushi Rice |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/2 cup white miso paste (found at health food stores) |
1/4 cup sugar |
1/4 cup chicken broth |
3 tbsp canola oil |
1 tbsp minced ginger |
4 skinless, boneless chicken breasts (about 3 oz each) |
1 cup shredded napa cabbage |
1/2 cup shredded carrots |
1/4 cup diced red bell pepper |
1/4 cup rice vinegar |
1 tsp salt |
2 cups cooked short-grain sushi rice |
1/4 cup soy sauce |
Directions:
1. In a bowl, combine miso, sugar, broth, oil, and ginger. Add chicken; coat, cover and refrigerate 1 hour. Mix vegetables in a bowl with vinegar and salt; set aside. Heat oven to 375°. Place chicken on a cookie sheet lined with foil. Fold up edges of foil. Pour marinade over chicken. Bake 20 minutes or until cooked through. Combine rice with vegetable mix. Cool chicken for 5 minutes; slice each breast diagonally into 3 pieces. Serve chicken over rice with soy sauce on the side.
2. Healthy bonus: Niacin from chicken Nutritional analysis per serving 451 calories, 12.6 g fat (1.1 g saturated fat), 55.5 g carbohydrates, 25.3 g protein, 2.3 g fiber Nutritional analysis provided by Self
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