Miso-Ginger Chicken with Sesame Rice & Roasted Broccoli

Miso-Ginger Chicken

with Sesame Rice & Roasted Broccoli

30 MIN
$11.94/serving 2 Servings
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    From the Test Kitchen

    This simple dish is elevated by an incredibly flavorful pan sauce drizzled over seared chicken, which you’ll make by cooking fragrant fresh ginger with a savory-sweet mix of miso paste, honey, and butter. A bed of white rice (finished with rich sesame oil) is the perfect accompaniment to soak up all of the delicious, saucy bites.
    13 green SmartPoints® per serving
    10 blue SmartPoints® per serving
    10 purple SmartPoints® per serving
    To learn more about WW and SmartPoints® 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 SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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    Dietary Information

    WW Recommended Carb Conscious 600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      530 Cals (est.)
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    fresh
    ingredients
    Miso-Ginger Chicken with Sesame Rice & Roasted Broccoli
    Title
    • 2 Boneless, Skinless Chicken Breasts
    • 1 Tbsp Sweet White Miso Paste
    • 1 head Cauliflower
    • ½ lb Broccoli
    • 1 oz Butter
    • 2 cloves Garlic
    • 1 Tbsp Rice Vinegar
    • 2 tsps Honey
    • 1 tsp Black & White Sesame Seeds
    • 1 Piece Ginger
    • 1 Tbsp Sesame Oil
    time-saving
    tips & techniques
    Prepare the ingredients & start the sauce
    1 Prepare the ingredients & start the sauce

    Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Remove the leaves of the cauliflower, then quarter lengthwise through the core. (If you have a food processor, discard the core, then pulse the quartered cauliflower until fine.) Line a sheet pan with parchment paper. Using the large side of a box grater, grate the quartered cauliflower onto the sheet pan; discard the core. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel and roughly chop 2 cloves of garlic. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). In a bowl, whisk together the miso paste, vinegar, honey (kneading the packet before opening), and 1/4 cup of water. Taste, then season with salt and pepper if desired.

    Cook the cauliflower
    2 Cook the cauliflower

    In a large pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the riced cauliflower in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly softened. Add the chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

    Roast the broccoli
    3 Roast the broccoli

    Meanwhile, place the broccoli florets on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Cook the chicken
    4 Cook the chicken

    Meanwhile, 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. 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.

    *An instant-read thermometer should register 165°F.

    Finish the sauce & serve your dish
    5 Finish the sauce & serve your dish

    Add the chopped ginger to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Cook on medium-high, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the butter and sauce (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until combined and the butter is melted. Turn off the heat. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the cooked cauliflower and roasted broccoli. Top the chicken with the finished sauce. Garnish with the sesame seeds. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients & start the sauce
    1 Prepare the ingredients & start the sauce

    Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Remove the leaves of the cauliflower, then quarter lengthwise through the core. (If you have a food processor, discard the core, then pulse the quartered cauliflower until fine.) Line a sheet pan with parchment paper. Using the large side of a box grater, grate the quartered cauliflower onto the sheet pan; discard the core. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel and roughly chop 2 cloves of garlic. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). In a bowl, whisk together the miso paste, vinegar, honey (kneading the packet before opening), and 1/4 cup of water. Taste, then season with salt and pepper if desired.

    2 Cook the cauliflower

    In a large pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the riced cauliflower in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly softened. Add the chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

    Cook the cauliflower
    Roast the broccoli
    3 Roast the broccoli

    Meanwhile, place the broccoli florets on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    4 Cook the chicken

    Meanwhile, 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. 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.

    *An instant-read thermometer should register 165°F.

    Cook the chicken
    Finish the sauce & serve your dish
    5 Finish the sauce & serve your dish

    Add the chopped ginger to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Cook on medium-high, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the butter and sauce (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until combined and the butter is melted. Turn off the heat. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the cooked cauliflower and roasted broccoli. Top the chicken with the finished sauce. Garnish with the sesame seeds. Enjoy!

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