Miso Butter Chicken with Spicy Sesame Roasted Vegetables

Miso Butter Chicken

with Spicy Sesame Roasted Vegetables

40 MIN
4 Servings
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    From the Test Kitchen

    A rich, complex pan sauce of miso paste, vinegar, honey and more gets finished in the reserved fond of our seared chicken breasts before being spooned over the chicken to serve. A hearty side of spicy, sesame roasted cauliflower and potatoes round out this meal.
    8 Points value per serving
    To learn more about WW's Points program, visit ww.com

    Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting Points? Choose nonstick cooking spray (0 Points) instead of olive oil (1 Points value per teaspoon) to coat your pan before heating.
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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
      520 Cals (est.)
    View Full Nutrition
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    fresh
    ingredients
    Miso Butter Chicken with Spicy Sesame Roasted Vegetables
    Title
    • 4 Boneless, Skinless Chicken Breasts
    • 1 Tbsp Sweet White Miso Paste
    • 2 Tbsps Sesame Oil
    • 1 oz Salted Butter
    • 2 Tbsps Soy Sauce
    • 1 tsp Black & White Sesame Seeds
    • 1¼ lbs Potatoes
    • 1 head Romanesco Cauliflower
    • 2 Tbsps Rice Vinegar
    • 2 Scallions
    • 1 Tbsp Gochujang
    • 2 tsps Honey
    Prepare the ingredients & start the sauce
    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 out and discard the core of the cauliflower; cut into small florets. Medium dice the potatoes. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a large bowl, combine the soy sauce, sesame oil, a drizzle of olive oil, and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be. Add the cauliflower florets and diced potatoes; season with salt and pepper. Toss to thoroughly coat. In a separate bowl, whisk together the miso paste, vinegar, honey, sliced white bottoms of the scallions, and 1/2 cup of water.

    Roast the vegetables
    2 Roast the vegetables

    Line a sheet pan with foil. Place the seasoned vegetables on the foil; drizzle with olive oil and arrange in an even layer. Roast 26 to 28 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

    Cook the chicken
    3 Cook the chicken

    Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 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.

    Finish the sauce & serve your dish
    4 Finish the sauce & serve your dish

    Add the sauce (carefully, as the liquid may splatter) to the pan of reserved fond. Cook on medium- high, stirring frequently, 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 roasted vegetables. Top the chicken with the finished sauce. Garnish with the sesame seeds and sliced green tops of the scallions. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients & start the sauce
    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 out and discard the core of the cauliflower; cut into small florets. Medium dice the potatoes. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a large bowl, combine the soy sauce, sesame oil, a drizzle of olive oil, and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be. Add the cauliflower florets and diced potatoes; season with salt and pepper. Toss to thoroughly coat. In a separate bowl, whisk together the miso paste, vinegar, honey, sliced white bottoms of the scallions, and 1/2 cup of water.

    2 Roast the vegetables

    Line a sheet pan with foil. Place the seasoned vegetables on the foil; drizzle with olive oil and arrange in an even layer. Roast 26 to 28 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

    Roast the vegetables
    Cook the chicken
    3 Cook the chicken

    Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 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

    Add the sauce (carefully, as the liquid may splatter) to the pan of reserved fond. Cook on medium- high, stirring frequently, 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 roasted vegetables. Top the chicken with the finished sauce. Garnish with the sesame seeds and sliced green tops of the scallions. Enjoy!

    Finish the sauce & serve your dish
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