Miso-Glazed Chicken & Pumpkin Roast Veggie Toss
with Crispy Shallots & Lemon
- Soy
Ingredients
2
Garlic
320 g
Chicken Breast
1 packet
Baby Spinach Leaves
1 packet
Potato
1 packet
Sweet Chilli Sauce
1 packet
Crispy Shallots
1
Carrot
1 packet
Miso Paste
(Contains: Soy; )
1
Parsnip
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut parsnip, carrot and potato into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes. • Meanwhile, finely chop garlic. In a small bowl, combine garlic, the soy sauce and a drizzle of olive oil. • When the veggies have 5 minutes remaining, pour the soy-garlic mixture over the veggies. Return the tray to the oven and continue roasting until tender and caramelised.
TIP: If your oven tray is crowded, divide between two trays!
Custom Recipe: If you've swapped to chicken breast, place your hand flat on top of chicken and slice through horizontally to make two thin steaks.
Custom Recipe: Heat the frying pan as above. Cook chicken until cooked through, 3-5 minutes each side. Transfer to a paper towel-lined plate.
Custom Recipe: Make the glaze as above. Return chicken to the pan and gently turn to coat.
• When the veggies are done, remove tray from oven, then add baby spinach leaves. Season to taste and gently toss to combine.
Custom Recipe: Slice miso-glazed chicken. Top veggie medley with chicken, spooning over any remaining glaze from the pan.
