INGREDIENTS
▢1 lb boneless, skinless chicken breast (I used 2 fillets)
Ginger Miso Sauce:
▢2 cloves garlic
▢1 tsp ginger (grated)
▢2 Tbsp miso (I used Hikari Miso Organic Miso White Type)
▢1 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.)
▢1 Tbsp roasted sesame oil
▢1 Tbsp soy sauce
▢1 tsp chili paste (Sambal Oelek) (or more for your taste, optional)
INSTRUCTIONS
Mix all ingredients for ginger miso sauce together in a small bowl.
Place the chicken breasts between 2 pieces of wax paper or parchment paper. Using a meat mallet, pound the chicken breasts to an even ½-inch (1.3 cm) thickness.
Put the chicken breasts in a large zipped plastic bag and add the sauce. Rub the marinade into the meat until evenly coated. Seal the bag and marinate for at least 2-3 hours in the refrigerator.
Heat an outdoor grill to high. Spray the grates with cooking spray or soak a paper towel in olive oil and rub over grates several times until coated.
Place the chicken breasts on the hot grate, and grill the breasts until cooked, about 4 minutes per side. To test for doneness, poke breasts with your finger. It should feel firm to the touch.
Transfer the chicken to plates and serve with steamed rice or mango kale salad
Massaged Kale Salad with Mango
INGREDIENTS
▢3 cups kale (stalks removed and discarded, thinly sliced leaves)
▢½ lemon (squeezed, save juice)
▢2 Tbsp extra-virgin olive oil
▢kosher or sea salt
▢freshly ground black pepper
▢1 champagne mango (diced small)
INSTRUCTIONS
Gather all the ingredients.
Combine all ingredients except for mango in a large bowl.
Using your hands massage the kale until soft, about 1 minute.
Add chopped mango, toss all together, and serve.
Recipes inspired/from https://www.justonecookbook.com/
Yum 🤤