Seared Chicken with Miso Kale & Roasted Vegetables

Seared Chicken

with Miso Kale & Roasted Vegetables

Group Created with Sketch. 35 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 770 Cals/serving
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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.)

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Seared Chicken with Miso Kale & Roasted Vegetables
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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!

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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.

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:
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!