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One of the most ideal Sunday meals. You can make it in a big batch and store it for multiple meal prep meals for the week. Have a look at the calories and macros and adjust to suit your needs.
Ingredients
- 1.5lb Chicken thighs, trimmed
- 2 Tbsp miso Paste
- 2 Tbsp Tbsp soy sauce
- 1 Tbsp mirin or rice wine vinegar
- 1 Tbsp honey
- bok choy
To Serve
- Fresh lime
- Coriander/cilantro
- Brown rice
Method
- In a bowl combine all the marinade ingredients; Chicken, miso paste, soy sauce, mirin and honey. Cover and sit for 30 minutes or overnight
- Preheat the oven to 400°F (205°C). Remove chicken from the bowl but do not discard the marinade. Place chicken on a drying rack on top of a sheet tray, skin side up. Roast for 15-17 minutes or until internal temperature reads 165F (74 C).
- Slice bok choy in half down the line, before adding oil to a man on medium high heat. Place the bok choy cut side down in the pan and cook for 2 minutes or until slightly golden.
- Add in the remaining marinade along with a quarter cup of water, cover with a lid and cook for a further 2 minutes on low heat.
- To serve, spoon in your cooked rice, place down some epic bok choy, chicken on top with a squeeze of lime and fresh coriander.
Nutrition Breakdown
cals: 514 • fat: 24g • protein: 29g • carbs: 45g
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