Grilled Miso-Honey Chicken Skewers

with basil-lemongrass romaine salad

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Soy

Calories Conscious
Carb Conscious
A note about serious food allergies

Miso, with its umami-packed savoriness, is begging for sweetness to balance it out. Honey is a long-time favorite complement to miso, and pairs beautifully on these grilled chicken skewers. Alongside a salad of fresh romaine, Anjou pear, and a lemongrass-basil vinaigrette, this healthy, tasty dish is about to become a long-time favorite of yours.

In Your Box (serves 2)

  • Info
    2 tsp. Miso Paste - Gluten-Free
  • ½ fl. oz. Honey
  • 1 fl. oz. Toasted Sesame Oil
  • 1 Anjou Red Pear
  • 1 Romaine Heart
  • 2 Basil Sprigs
  • 2 Boneless Skinless Chicken Breasts
  • 1 fl. oz. Seasoned Rice Vinegar
  • 1 Tbsp. Lemongrass Puree
  • 6 Wooden Skewers
  • Nutrition (per serving)

  • Calories
    480
  • Carbohydrates
    29g
  • Fat
    24g
  • Protein
    42g
  • Sodium
    1290mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 2 Mixing Bowls
  • 1 Grill Pan or Outdoor Grill

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Combine miso paste, honey, and sesame oil in a small mixing bowl. Set aside. Core and cut pear into ¼” dice. Hold romaine head at root end and chop coarsely. Stem and coarsely chop basil. Rinse chicken breasts and pat dry. On a separate cutting board, slice each chicken breast lengthwise into thirds, then halve each piece to create 12 long strips.

  • Step 2 - Make the Dressing
    2

    Make the Dressing

    In a large mixing bowl, whisk together seasoned rice vinegar, lemongrass, 1 Tbsp. olive oil, and basil (reserve a pinch for garnish). Season with a pinch of salt and pepper. Refrigerate until ready to use.

  • Step 3 - Assemble the Skewers
    3

    Assemble the Skewers

    Thread two chicken pieces onto each skewer and set aside on a plate. Season both sides with ½ tsp. salt and a pinch of pepper.

  • Step 4 - Cook the Skewers
    4

    Cook the Skewers

    Heat outdoor grill or grill pan over medium heat. Coat grill pan with cooking spray. Add chicken skewers to hot grill and cook until well-charred and chicken reaches a minimum internal temperature of 165 degrees, 3-4 minutes per side. Brush each cooked skewer with miso-honey mixture.

  • Step 5 - Toss the Salad
    5

    Toss the Salad

    Place romaine and pear in bowl containing dressing. Toss to combine all ingredients.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Place a serving of salad on a plate and top with skewers. Garnish with remaining basil.