600 Calories or Less

Miso Butter Chicken

with Chili Crisp Squash & Brussels Sprouts

35 MIN

2 Servings

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From the Test Kitchen

A rich, complex pan sauce of miso paste, vinegar, honey, and butter gets finished in the reserved fond of our seared chicken breasts before being spooned over the chicken to serve. A hearty side of roasted squash and brussels sprouts tossed in chili crisp for a kick of heat rounds out the dish.

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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious 600 Calories or Less

Nutrition

PER SERVING
Calories

440 Cals (est.)

fresh

ingredients

2 Boneless, Skinless Chicken Breasts
1 Butterbaby Squash
½ lb Brussels Sprouts
1 Tbsp Rice Vinegar
2 tsps Honey
1 Tbsp Sweet White Miso Paste
½ oz Salted Butter
4 tsps Chili Crisp Seasoning

step-by-step

instructions

Cook Along

1 Prepare the ingredients & start the sauce

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into 1/2-inch pieces. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. In a bowl, whisk together the miso paste, honey, vinegar, and 1/4 cup of water.

2 Roast & finish the vegetables

Line a sheet pan with foil. Place the squash pieces and halved brussels sprouts on the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Transfer to a large bowl. Add as much of the chili crisp as you'd like, depending on how spicy you'd like the dish to be. Stir to coat.

3 Cook the chicken

Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 9 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

4 Finish the sauce & serve your dish

To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 1 to 2 minutes, or until slightly thickened. Turn off the heat. Stir in the butter until melted and combined. Slice the cooked chicken crosswise. Serve the sliced chicken with the finished vegetables. Top the chicken with the finished sauce. Enjoy!