Seared Chicken with Miso Kale & Roasted Vegetables

Seared Chicken

with Miso Kale & Roasted Vegetables

35 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

Tonight, we’re giving seared chicken a few Asian-inspired twists. We’re serving sides of sweet roasted root vegetables and kale cooked with flavorful miso paste—you may receive green curly, dark green lacinato, or red kale. A creamy sauce adds an irresistible layer of umami, or savory, flavor when spooned over the chicken and used as a dip for the veggies. (Chefs, your turnip may be red- or purple-skinned.)

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    770 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Seared Chicken with Miso Kale & Roasted Vegetables
Title
time-saving
tips & techniques
Furikake
Garlic
Sweet Potato
Sweet White Miso Paste
Mayonnaise
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare & roast the vegetables:
1 Prepare & roast the vegetables:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the sweet potatoes lengthwise; cut crosswise into 1/4-inch-thick pieces. Peel the turnip; halve lengthwise, then cut crosswise into 1/4-inch-thick pieces. Place the vegetables on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer. Roast 17 to 19 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Prepare the remaining ingredients & cook the kale:
2 Prepare the remaining ingredients & cook the kale:

While the vegetables roast, remove and discard the kale stems, then roughly chop the leaves. Peel and roughly chop the garlic. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the kale and miso paste; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add 1/3 cup of water and cook, stirring occasionally, 2 to 3 minutes, or until the kale has wilted and most of the water has cooked off. Transfer to a bowl and stir in the furikake; season with salt and pepper to taste. Set aside in a warm place. Rinse and wipe out the pan.

Cook the chicken:
3 Cook the chicken:

While the vegetables continue to roast, pat the chicken dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken, skin side down; cook, loosely covering the pan with aluminum foil, 4 to 6 minutes on the first side, or until the skin is browned and crispy. Flip and cook 3 to 4 minutes, or until cooked through. Transfer to a cutting board.

Make the sauce:
4 Make the sauce:

While the chicken cooks, in a bowl, combine the mayonnaise and sushi sauce. Season with salt and pepper to taste.

Slice the chicken & plate your dish:
5 Slice the chicken & plate your dish:

Slice the cooked chicken crosswise. Divide the sliced chicken, roasted vegetables, and cooked kale between 2 dishes. Serve with the sauce on the side. Enjoy!

Tips from Home Chefs

Seared Chicken

Prepare & roast the vegetables:
1 Prepare & roast the vegetables:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the sweet potatoes lengthwise; cut crosswise into 1/4-inch-thick pieces. Peel the turnip; halve lengthwise, then cut crosswise into 1/4-inch-thick pieces. Place the vegetables on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer. Roast 17 to 19 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients & cook the kale:

While the vegetables roast, remove and discard the kale stems, then roughly chop the leaves. Peel and roughly chop the garlic. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the kale and miso paste; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add 1/3 cup of water and cook, stirring occasionally, 2 to 3 minutes, or until the kale has wilted and most of the water has cooked off. Transfer to a bowl and stir in the furikake; season with salt and pepper to taste. Set aside in a warm place. Rinse and wipe out the pan.

Prepare the remaining ingredients & cook the kale:
How To: Separate Leafy Greens from the Stems
Cook the chicken:
3 Cook the chicken:

While the vegetables continue to roast, pat the chicken dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken, skin side down; cook, loosely covering the pan with aluminum foil, 4 to 6 minutes on the first side, or until the skin is browned and crispy. Flip and cook 3 to 4 minutes, or until cooked through. Transfer to a cutting board.

4 Make the sauce:

While the chicken cooks, in a bowl, combine the mayonnaise and sushi sauce. Season with salt and pepper to taste.

Make the sauce:
Slice the chicken & plate your dish:
How To: Hold a Chef's Knife
5 Slice the chicken & plate your dish:

Slice the cooked chicken crosswise. Divide the sliced chicken, roasted vegetables, and cooked kale between 2 dishes. Serve with the sauce on the side. Enjoy!

Browse Steps
1 of 5